No. 3264 — Rose-Petal Preserve
English historical translation of Molokhovets recipe No. 3264 from the 1901 Russian cookbook, retaining original methods and measures.
Gather newly opened rosehip buds, preferably centifolia rose petals, and trim away the white tips. Weigh 1 pound petals, put in a colander and scald with boiling water, pressing them down with a spoon.
Immerse the colander in iced water until the petals are covered, stirring in every direction. Repeat the hot scalding and cold dipping about three times; the author says this makes the preserve firm and pleasantly crisp.
Squeeze the water out thoroughly and spread petals on a plate. For 1 pound petals squeeze juice from 2 large thin-skinned lemons, add 1 glass fine sugar and rub petals thoroughly with the lemon juice and sugar.
For each pound petals allow at least 2 pounds sugar in total and 2 glasses rosewater, or plain river water if rosewater is unavailable. Make a syrup from the remaining sugar and liquid, bring to the boil, skim and add prepared petals.
Cook gently; if the aroma is weak, add 2 drops rose oil. The preserve is done when the petals are tender and no longer float on the surface. The stated yield is about 2½ pounds.