One can easily imagine what pleasure they evoked fragrant sweetness in the form of fish, roosters, skates, and cakes with a picture individual letters were a kind of alphabet. Throughout Russia and everywhere different baked gingerbread professionals, which is called 'Pryanishnikov'. This was a hereditary profession, and passed on from generation to generation. The manner of ispoleniya, shape and composition of spices you can determine where a treat from Moscow, Tula, Vyazma or other places. Gingerbread to Russia, made of rye dough, and later – from wheat, but with the addition of mash, molasses, honey or burnt sugar, so the dough was a dark color. Later began to decorate gingerbread colored glaze, even gold, which gave them the effect skazachnosti, New Year's miracle. Brightly colored, sparkling pink, blue, yellow paints, gold leaf cakes exhibited in the windows, and decorated their Christmas tree. Gingerbread was made to give, on Forgiveness Sunday, which fell on the last day of Carnival before Lent.
In this day in Christian tradition went 'goodbye' – to ask forgiveness of each other for all the injuries caused – younger to older, children to parents, subject to the authorities. Visits were accompanied by an offering of cakes and very large carrots, by weight (two to five kilograms). A well-known local historian and ethnographer Vladimir I. Golyshev who in 1970 was "Atlas figures from old pryanishnyh boards', stated that in his time, large patterned cakes will not bake, gingerbread institutions have begun to fade, and many rituals and traditions of Russian life lose its meaning. In our time, gingerbread case, unfortunately, no longer has such a wide scale as before, but appearance and taste of the cakes in the main far from those that were familiar to our not-too distant ancestors. And do not forget that even today there are famous Tula, Vyazemskys, Rzhevsky Archangel cakes, so it is hoped that the craftsmanship of gingerbread, which came to us from time immemorial, will continue to live and to please everyone from young to old. Honey Bread Products for cooking: 350 g Flour grade II, 2 eggs, 3 tbsp.
spoons (full) sugar, a teaspoon of ground cloves, ground cinnamon, baking soda, 250 g honey, 150 grams of walnut kernels. In a deep bowl mix eggs and sugar, add to them a couple of warm honey (the dishes, which warmed honey rinse out 100 g of boiling water and pour it in products), add the flour, baking soda and chopped nuts. The resulting mass is poured into a large baking sheet, oiled and floured, and bake at low temperature. Artificial honey cake products for the preparation of 500 grams of flour, 2 eggs, 25g of plum jam, 150 g sugar, 150 grams of lard, margarine or butter, powder biscuits, a little ground cinnamon and cloves, the juice of half a lemon, grated lemon zest, sour cream. In a deep pan Stir all products listed in the recipe by adding sour cream to give a viscous mass. The dough is poured into a greased, floured baking sheet and bake at medium heat. Cut the cooled cake lomtikami.