164 To make a large Nürnberger Lebkuchen

These cookies are best made several weeks to a month in advance, put in a sealed container and left to soften.

164 will take to molding well and show fine detail beautifully from the mold on the baked cookie.

 


 

My translation of ingredients from MHG original

Recipe 164 amounts from MHG original

Recipe in English, original amounts

Original amounts in metric

Orginal amounts in US measurements

ain masß honig

1 Maas honey

1.4278534 liters honey

6.04 cups honey

ain halben vierdúng

zúcker

One half vierdúng sugar

45g sugar

1.59 oz sugar

1/2 fierling mell

½ vierling flour

3.21079544 liters flour

13.6 cups flour

1 lot rerlach

1 loth cinnamon

15 g cinnamon

0.53 oz cinnamon

2 lott negellach

2 pfennig * clove

2 g clove

0.07 oz clove

3_1/2 lot múscat

3 ½ loth nutmeg

52.5 g nutmeg

1.85 oz nutmeg

8 lot jmber

8 loth ginger

120g ginger

4.24 oz ginger

1/2 lot múscatblie

½ loth mace

7.5 g mace

0.27 oz mace

 

Armstrong’s Translation

Take a quart of honey and a quarter pound of sugar, prepare it as for the smaller Lebkuchen, take one quarter pound of flour and then the spices as follows: one half ounce of cinnamon, one ounce of cloves, one and three fourths ounces of nutmeg, four ounces of ginger, one fourth ounce of mace. Stir it carefully around, afterwards roll the dough out somewhat. Bake it as for the smaller Lebkuchen.

Reconstruction: 1/6th the original batch size

1 cup honey

1 1/2 teaspoons sugar

2 cups flour

2.5 grams ground cinnamon

8.75 grams grated nutmeg

20 grams of grated dry ginger

1.25 grams of ground mace

 

Instructions

In a large ceramic or glass bowl, mix flour and spices together.

Bring honey to foamy boil over medium heat in a heavy bottomed sauce pan, stir occasionally. Let boil when foamy for 1 minute, stirring. Add sugar, bring back to boil, boil for 1 minute, stirring constantly.

Very gently, pour honey/sugar mixture into flour, scraping pan to get last bit out. Stir honey into flour/spices very gently until mixed. Dough will be very sticky. Let cool for 15 minutes.

Prepare baking sheets by covering them with parchment paper.

On a cutting board, place a small amount of flour. Scoop out small amount of dough onto flour and make a thick snake with the dough. Pinch off and roll small balls and place on cookie sheet, cookies will not spread when baking.

Let balls cool completely for best molding results. If dough is even slightly warm it will stick to the mold.  When ready for molding or stamping, dip form in rose water, either press in dough or press form into dough. I’ve had the best success with Rycraft cookie stamps www.rycraft.com. Let stamped cookies sit over night.  Next day, preheat oven to 325 degrees F.

Place cookies in oven, bake for 8 minutes. Rotate pan, bake for 3 minutes. Take pan from oven, flip cookies over, brush bottoms with rose water. Place back in oven to bake for 3 minutes. Remove from oven, flip over again, brush tops with rose water, and return to oven for another 3 minutes. Remove from pan and let cool on rack or cutting board.


According to M.Lexer and G.F.Beneke, vierdung means ¼ pound, I have used the apothecary pound for this calculation.

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