The 1901 Cookbook Archive
No. 3244 — Rye Gingerbread with Berries
English historical translation of Molokhovets recipe No. 3244 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare jam from raspberries or currants. Add pounded, finely sifted rye rusks to the hot syrup, stir and spread over a baking sheet.
When slightly dried, cut into oblique diamond-shaped gingerbreads, dry further, sprinkle with sugar and store in jars.
For gingerbreads made from other berries, see recipe No. 3372.
Original source: Read Russian recipe No. 3244. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.