The 1901 Cookbook Archive
No. 3301 — Rose-Petal Jelly
English historical translation of Molokhovets recipe No. 3301 from the 1901 Russian cookbook, retaining original methods and measures.
Cook green gooseberries as in recipe No. 3246, then strain the liquid.
Take just-opening rosebuds, remove their white tips and pour boiling water over 2–3 handfuls of petals for each teapot. Allow the infusion to steep.
Combine ½ glass rose infusion with 1 glass gooseberry juice and 2 glasses fine sugar. Cook until nearly halfway between the two measurement marks described in the general note.
Historical editorial note: The cited gooseberry method includes heating spirits in an oven. That hazardous historic preparation is not a suitable modern prerequisite.
Original source: Read Russian recipe No. 3301. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.