The 1901 Cookbook Archive
No. 2719 — Rose-Petal Jelly
English historical translation of Molokhovets recipe No. 2719 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare wine jelly according to recipe No. 1966. Add about ½ glass of rose-petal preserve and clarify with paper.
Pour in 1 small glass of rosewater, strain and chill until set.
To provide
¾ pound, or 2¼ glasses, of lump sugar. 1 glass of wine and 2 lemons. 1 small glass of rosewater. | ½ glass of rose-petal preserve. 8 sheets of white and 2 of red gelatin. |
Historical editorial note: Use only verified edible, pesticide-free rose petals or preserves; the coloured gelatin sheets reflect a historic presentation technique.
Original source: Read Russian recipe No. 2719. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.