The 1901 Cookbook Archive
No. 3057 — How to Scent Sugar with Rose Oil
English historical translation of Molokhovets recipe No. 3057 from the 1901 Russian cookbook, retaining original methods and measures.
For each ½-pound piece of sugar, sprinkle on 16 drops of the finest Turkish rose oil. Dry the scented sugar in a warm place, then pound and sift it. Keep the sugar in a tightly closed glass jar.
Historical editorial note: Use only culinary-grade flavourings in any modern adaptation; the source does not specify contemporary food-grade standards.
Original source: Read Russian recipe No. 3057. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.