The 1901 Cookbook Archive
No. 3372 — Little Gingerbread Cakes from Leftover Berries
English historical translation of Molokhovets recipe No. 3372 from the 1901 Russian cookbook, retaining original methods and measures.
After making jelly preserves or syrup for drinking or ice cream, mash the sugar-coated berries remaining in the sieve.
For every 3 cups fruit add 1 additional cup fine sugar. Simmer until the mass pulls away from the preserve pan and begins to set on a spoon placed on ice.
Pour onto a dish, smooth the surface, leave to set and cut into gingerbread-like little cakes.
Original source: Read Russian recipe No. 3372. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.