No. 3243 — Excellent Sugar Gingerbread with Icing
English historical translation of Molokhovets recipe No. 3243 from the 1901 Russian cookbook, retaining original methods and measures.
Bring 1¼ pounds fine sifted sugar and 1¼ glasses water to the boil. Add very finely shredded zest of 1 lemon and cook until the syrup thickens to the consistency used for preserves.
Remove from the heat, pour into a stone bowl, cool slightly and add 1 zolotnik ground cinnamon and 1 zolotnik ground cardamom. Mix thoroughly.
Add 1½ pounds of the finest wheat flour. Knead and beat the dough by hand for two hours. Place portions shaped like flat cakes on flour-dusted sheets of paper and bake.
For the icing, beat 2 whites with 1½ glasses sugar until pale and thick, adding 1 tablespoon or more lemon juice or cinnamon oil to taste.
Coat the baked gingerbread and return to the oven to dry the glaze.