- radish - 5-6 pieces
- ready molasses - 1 glass
- spices - To taste
The recipe for cooking "Mazyunya" is taken from traditional Russian cuisine. A useful and delicious treat. Preparation: This is how the radish was prepared in molasses. On the small slices crushed the radish root, so that the slices do not touch each other, soaked on knitting needles and waxed in ovens after baking bread, or in the sun. After that, when dampness did not remain in the radish, it was pushed, sifted through a sieve, and at the same time, white molasses were cooked in a pot. In the flour flour poured ready molasses, adding there various spices: muscat, cloves, pepper and, put in the oven in two hours, well sealed pot. This mixture was called Masunya, it should be thick. In the same way, we prepared a masjun from watermelons, dry cherries, brought from the lower reaches of the Volga to Muscovy. Of these berries prepared such a delicacy: very thin pieces, cutting a watermelon (two fingers from the bark), for a day put in lye. At the same time, molasses were cooked with ginger, nutmeg, pepper, cinnamon, and watermelons were put there. From melons prepared molasses as well.
Servings: 6-9