No. 3237 — Gingerbread with Rosewater and Almonds
English historical translation of Molokhovets recipe No. 3237 from the 1901 Russian cookbook, retaining original methods and measures.
On the previous day dry 6¼ pounds of the finest flour completely. Also steep 4 lots potash in 1 glass rosewater overnight.
Next day bring 6¼ pounds molasses or honey to the boil, skim, strain through linen directly onto the flour, and rub the flour and syrup together by hand.
When the dough cools, add the potash-infused rosewater and knead again. Mix in 1 tablespoon brandy or rum, 4 lots unsalted butter, 1 pound fine sugar, 1½ pounds shredded almonds, 1 lot cinnamon and 1 lot very finely chopped fresh lemon zest.
Mix thoroughly, roll out, cut gingerbread into any shapes and bake in an oven as hot as for sweet buns.