No. 3340 — Rose Syrup
English historical translation of Molokhovets recipe No. 3340 from the 1901 Russian cookbook, retaining original methods and measures.
Trim the yellowish tips from freshly opened rose petals. Take 1 pound prepared petals and place in a napkin tied by its four corners to the legs of an overturned stool.
Pour 2 bottles boiling water over the petals, catching the liquid beneath. Do not squeeze the petals; shake the cloth gently.
Transfer the petals to a dish, moisten well with lemon or currant juice and rub until they release juice. Add 1½ glasses rosewater per pound petals, continuing to rub and press through a napkin.
To the extracted liquid add 1 pound (2 glasses) very fine sugar. Heat only gently and briefly until the sugar is fully dissolved, so the syrup does not lose its fragrance.
For a stronger scent add 2 drops rose oil; a little cochineal may be used for colour.