The 1901 Cookbook Archive
No. 1996 — Rose-Petal Mousse
English historical translation of Molokhovets recipe No. 1996 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare rose-petal jelly No. 1983, reducing to three glasses.
Whisk over ice until airy and set as a mousse.
To provide
½ pound sugar ¾ glass wine 1 lemon and a small glass rose water | ⅓ glass rose-petal jam 3–4 white and 1–2 red gelatin sheets |
Original source: Read Russian recipe No. 1996. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.