BellaOnline Forums Travel and Culture Polish Culture Torun Gingerbread

Does anyone have or know where I can find a recipe for authentic Torun gingerbread (gingercake) <I>pierniki</I>? It is similar to but very different from German <I>Lebkuchen</I>. I love to eat both of them.

I have the "authentic medieval recipe" found in tourist shops, have looked in all my cookbooks and have tried "Google."

Locally, I can buy bags of <I>hearts</I> and <I>stars</I> made by Wedel for import. However, it does not taste as good as what I bought in Torun. I know there are sites online which carry several different kinds, but I's like to try my hand at making my own.

Thanks <img src="/images/graemlins/wink.gif" alt="" />

Hello

here is an original XVIII century recipe (written in polish language from that era):

We&#378; miodu pra&#347;nego ile chcesz, w&#322;�&#380; do naczynia, wlej do niego gorza&#322;ki mocnej sporo i wody, sma&#380; powoli szumuj&#261;c, a&#380; b&#281;dzie g&#281;sty, wlej do niecki, przydaj imbieru bia&#322;ego, gwo&#378;dzik�w, cynamonu, ga&#322;ek, kubeb�w, kardamonu, hany&#380;u niet&#322;uczonego, sk�rek cytrynowych drobno krajanych, cukru ile&#263; si&#281; b&#281;dzie zda&#322;o, wszystko z gruba przet&#322;uk&#322;szy, wsyp do miodu gor&#261;cego, miarkuj&#261;c &#380;eby niezbyt by&#322;o, zmieszaj, a jak mi�d ostygnie, &#380;e jeno letni b&#281;dzie, wsyp m&#261;ki &#380;ytniej ile potrzeba, umieszaj, niech tak stoi nakryto, a&#380; dobrze wystygnie, potym wy&#322;�&#380; na st�&#322;, gnie&#263; jak najmocniej, przydaj&#261;c m&#261;ki ile potrzeba, potym nak&#322;ad&#378; cykaty krajanej albo sk�rek cytrynowych w cukrze sma&#380;onych, znowu przegnie&#263; i zaraz formuj pierniki, wielkie wed&#322;ug upodobania porobiwszy, mo&#380;esz znowu po wierzchu tu i owdzie wtyka&#263; cykat&#281; krajan&#261;, do wierzchu pozyngowawszy piwem k&#322;a&#347;&#263; do pieca i wyj&#261;wszy je jak si&#281; przepiek&#261;, znowu je zyngowa&#263; miodem z piwem sma&#380;onym i znowu po wsadzeniu do pieca.


Here are some newer recipes:

RECIPE 1:

Sk&#322;adniki: 1 kg m&#261;ki &#380;ytniej, l kg miodu lipowego, l jajo, l &#322;y&#380;eczka sody oczyszczonej, l &#322;y&#380;eczka korzeni (cynamon i go&#378;dziki), l &#322;y&#380;eczka any&#380;u, l kieliszek spirytusu, migda&#322;y.
Przyrz&#261;dzanie: Mi�d przesma&#380;y&#263; z korzeniami i gor&#261;cy wla&#263; do przesianej, ogrzanej w piecyku m&#261;ki. Dok&#322;adnie wyrobi&#263; mas&#281;, doda&#263; sod&#281; rozpuszczon&#261; w niewielkiej ilo&#347;ci wody, spirytus i jajo. Wyrobi&#263; dobrze ciasto, aby by&#322;o do&#347;&#263; twarde, uginaj&#261;ce si&#281; jak guma. Pod koniec wyrabiania doda&#263; obrane ze sk�rki, grubo siekane s&#322;odkie migda&#322;y i wymiesza&#263;. Je&#347;li ciasto jest zbyt suche, doda&#263; ciep&#322;ego miodu. Blach&#281; wysmarowa&#263; woskiem, ciasto rozci&#261;gn&#261;&#263; na grubo&#347;&#263; 3 cm, ubra&#263; obranymi ze sk�rki migda&#322;ami i piec ok. l godziny w gor&#261;cym piekarniku.

RECIPE 2
Ciasto: 80 dkg m&#261;ki pszennej, 20 dkg m&#261;ki &#380;ytniej, 50 dkg miodu, 1/2 szklanki cukru, 2 jaja, 2 &#322;y&#380;eczki sody oczyszczonej, l kopiasta &#322;y&#380;ka przyprawy do piernik�w.
Masa do prze&#322;o&#380;enia: 25 dkg konfitury z pigwy lub renkiod, po 10 dkg migda&#322;�w, orzech�w (w&#322;oskie, laskowe), fig, rodzynek, cykaty, 1/2 szklanki miodu.
Przygotowanie ciasta: Jajka ubi&#263; z cukrem na pulchn&#261; mas&#281;. W rondelku zagrza&#263; mi�d z przypraw&#261; do piernik�w. M&#261;k&#281; wymiesza&#263; z sod&#261;, przesia&#263; na stolnic&#281;, zrobi&#263; do&#322;ek, wla&#263; do niego mi�d i no&#380;em zarobi&#263; ciasto. Doda&#263; jajka i wyrabia&#263; ciasto, a&#380; b&#281;dzie g&#322;adkie i l&#347;ni&#261;ce. Przykry&#263; &#347;ciereczk&#261; i odstawi&#263; na kilka godzin, aby "odpocz&#281;&#322;o". Form&#281; wysmarowa&#263; mas&#322;em i wysypa&#263; m&#261;k&#261;. Piekarnik nagrza&#263; do temperatury 180�C. Ciasto w&#322;o&#380;y&#263; do formy i piec ok. l godziny, sprawdzaj&#261;c patyczkiem pod koniec tego czasu, czy ciasto jest upieczone. Ostudzone ciasto szczelnie zawin&#261;&#263; i od&#322;o&#380;y&#263; na ok. 10 dni, a nast&#281;pnie prze&#322;o&#380;y&#263; mas&#261;.
Przygotowanie masy: Migda&#322;y sparzy&#263;, obra&#263; ze sk�rek, posieka&#263; razem z orzechami, figi pokroi&#263; drobno. Konfitury z miodem podgrzewa&#263; w rondelku tak d&#322;ugo, a&#380; zg&#281;stniej&#261;. Doda&#263; bakalie, sma&#380;y&#263; jeszcze chwil&#281; na ma&#322;ym ogniu, przestudzi&#263;. Ciep&#322;&#261; mas&#261; prze&#322;o&#380;y&#263; piernik przekrojony na p�&#322;. Pola&#263; polew&#261; czekoladow&#261;.


If you need translation to english - I will be no help. I don't know how to translate recipes - my vocabulary is just too poor.

As you may imagine, there were many different recipes, which were held by its owners in deep secret.

BTW most gingerbreads sold in Toru&#324; today has a small label saying "NIE DO SPOZYCIA" - "NOT EATABLE", strange, huh?

Yanc

Well check it by yeorself at:
http://www.torun.webd.pl/piernik.html

This forum doesn't like polish charakters.

Yanc, if you can type the recipe in Polish without the diacritic signs, which create "krzaczki" on the screen, I might be able to translate it into English (with a little help of our friends, of course).
BTW, I was going to write my recipe for brownie, but I've got it in our measurement units, of no use for the American - take one and a third glass of sugar, half a glass of raisins etc. Sorry.

I have that recipe in my Polish cookbook. I will post it later after I come home from work. No time now.

It is called Torun Honey Spice Cake Old Polish Style (staropolski piernik torunski) There is also a layered one, one with marzipan and one named Southern Fruit Honey Spice Cake)

The book is called "Polish Heritage Cookery" by Robert and Maria Strybel ISBN 0-7818-0069-2 if any one is interested in purchasing or checking out at the local library.

Zooba,

There are conversion charts for changing metric measurements to non-metric - on the web, and Jaga has a chart somewhere on the website...so please, give us your brownie recipe!

Check it here, it is in English. Actually a couple of recipes for
Janina's Piernik (Polish Honey Spice Cakes)
and
Ciastka Miodowe (Polish Honey Cakes)


http://www.stnicholascenter.org/printabl...p;smpl_sakey=51

I ask myself 'Is this forum becoming absolutely obsessed with food?' - and here I am trying to keep my weight down or even reduce it. Perhaps a sparring bout with Adam, Jerzy and Forza might keep me fit - or kill me!
Leslie

Leslie,

If you limit yourself to smalec and sauerkraut with garlic you will lose weight in no time as you will slowly starve to death ... <img src="/images/graemlins/angel.gif" alt="" />

Nancy
Your pithy, short and to the point posting gave me the best laugh I have had in days. Dziekuje bardzo
Leslie <img src="/images/graemlins/smile.gif" alt="" /> <img src="/images/graemlins/smile.gif" alt="" /> <img src="/images/graemlins/smile.gif" alt="" /> <img src="/images/graemlins/laugh.gif" alt="" /> <img src="/images/graemlins/laugh.gif" alt="" /> <img src="/images/graemlins/laugh.gif" alt="" />

Here is an 18th century recipe that I copied from a souvenir "towel" wrapped around a piece of that "inedible gingerbread" I brought back to the States for a friend.

18th Century - The Gingerbread of Torun

Take as much unleavened honey as you like, put it in a bowl, [censored] a good deal of strong booze and water, and fry it slowly skimming until it becomes thick. Then pour it into a pan, mix with some white ginger, clove, cinnamon, nutmeg, cubeb, cardamom, uncracked aniseed, finely chopped lemon peel and a certain amount of sugar. After pestling everything coarsely, pour the lot into hot honey and, keeping an eye on the proper amount of spices, stir. When the honey cools down and becomes lukewarm, add a sufficient amount of rye flour, mix everything together, and let it rest undercover until it becomes really cool. The turn the lot out onto a board and knead vigorously stirring in as much flour as need be. After that add chopped candied fruit or candied lemon peel, knead once again and shape such gingerbread as you please. Next, if you wish, after drizzling the surface with beer, sprinkle the top here and there with chopped candy and put the gingerbread into a stove to bake it. When it becomes golden brown, drizzle it over again using honey with skimmed beer, and then once more after you put it back into a stove.

"Compendium medicum auctum�" A.D.1725

Inedible Torun gingerbread is a real tourist item....

However, I think they are very attractive. They are made to hang on a wall, placed upright in a bookcase etc.

They are made with an inedible dough (usually has a lot of salt in the mixture - may have spices so they smell good <img src="/images/graemlins/devil.gif" alt="" />) and forced into (probably a copy) an old style gingerbread mold. After they've baked, they are brushed with a lacquer to protect and make them shiny.

If anyone out there knows more about this process I'd like to hear about it!

Regards,

Thanks you so much for the link to the St. Nicholas site! It is a wonderful resource <img src="/images/graemlins/smile.gif" alt="" />

I am very much opposed to the modern Santa Claus...like to think of "him" as a derivation or direct descendent of St. Nicholas. When my husband and I taught CCD (catechism) for 12 and 13-year-old students, we stressed St. Nicholas and make a "big deal" out of his feast day. This turned into my own children and close friends beginning and adding to a St. Nicholas collection of cards, statues, etc. for me.

But back to the recipes...I have a similar recipe for Ciastka Miodowe (Polish Honey Cakes) in one of my cookbooks; and the recipe for Janina's Piernik (Polish Honey Spice Cakes) is from another book I have - "Treasured Polish Christmas Customs and Traditions, The Polanie Club, Minneapolis, Minnesota, 1972."

So, it never hurts to ask for another opinion...I never would have looked under the terms "honey cakes" or "honey spice cakes." <img src="/images/graemlins/wink.gif" alt="" />

Many, many thanks...I wish I could serve you a big virtual platter of honey cakes

Thanks for the name of the book...it is not one of the ones that I own. I am going to the library this evening and will see if I can find it... <img src="/images/graemlins/smile.gif" alt="" />

TORUN HONEY-SPICE CAKE OLD POLISH STYLE staropolski piernik toruhski
This cake is meant to be prepared 3 weeks before Christmas or whatever other occasion you're planning. In saucepan combine l'/4 c. honey and 1-2 T. honey-spk seasoning, bring to boil, and set aside to cool somewhat. Sift 2 c. flour (preferably a I coarser, milled variety than the standard all-purpose type) onto board, making well at i of mound. Pour in warm honey and cut flour into it with knife until blended. Cut in * butter until blended and let stand 15 min. Sprinkle dough with 1 t. potassium carboi baking powder used solely for pierniks) and 4 t. baking soda. Add 1 jigger rum and beaten with 2 c. powdered sugar and grated rind of Ys lemon. Work ingredients by a full hr. Transfer dough, which by now should be very elastic, to narrow loafpans, them only half full. Cover dough in each pan with several thicknesses of dish towel at in cool place (cellar or fridge) 1 week. Remove towels, decorate tops with blanched halves, and bake in pre-heated 425� oven 1 hr. or longer, checking for doner wooden pick. If tops brown too quickly, cover with greased parchment paper or ah foil and reduce heat slightly. After baking, remove from pans and let cool on board in dish towels and refrigerate 2 weeks before serving. Just before serving, glaze or d� powdered sugar. Note: The piernik is just about the healthiest cake you can eat. It fat and cholesterol, and the combination of honey and spices stimulates digestion probably why it fits so nicely into Christmas, a time when overindulging in rich food* I order of the day.
LAYERED TORUN HONEY-SPICE CAKE piernik toruriski przekiadany
Into bowl sift 1V? c. rye flour and 2 c. all-purpose (wheat) flour. Bring 1 c. honey ' in saucepan, pour over flour, and mix well with wooden spoon. Beat 4 egg yolks powdered sugar until fluffy and add to flour-honey mixture together with 1 t. cinnar 1 t. ground cloves. Mix all ingredients well. When mixture cools to room temp., < T. baking soda in 2 T. cold water and mix into dough. Line narrow loafpan with all foil, grease it, and sprinkle with bread crumbs. Fill !/2 full with dough. Use more than if needed. Brush top of dough with water, decorate with about !/4 c. blanched almond* � or halved) and bake in pre-heated 325� oven about 1 hr. When cake has cooled, cut horizontal layers. Spread bottom layer with powidla or Polish-style marmaladr

Thank you so much - Dziekuje <img src="/images/graemlins/smile.gif" alt="" />

The pictures of the pierniki made me hunger for a bite!

My Polish language skills are nihl...however I made out enough of the site you recommended to know that the translation I of the 18th century recipe I gave above is probably the same as the one you gave to us.

I have friends whose Polish language skills are proficient, so perhaps they can translate for me.

It is an interesting site and I did discover it before, but quickly left when I discovered it was all in Polish. But thank you for giving me the nudge to go back and arrive at getting my recipe from a different angle...ie having a friend translate for me <img src="/images/graemlins/wink.gif" alt="" />