The 1901 Cookbook Archive
No. 3341 — Rose Syrup, Another Method
English historical translation of Molokhovets recipe No. 3341 from the 1901 Russian cookbook, retaining original methods and measures.
Fill a bowl with fresh rose petals, scald with boiling water and leave until cool. Remove and squeeze the petals.
Put fresh petals into a preserve pan and cover with the water pressed from the first batch. Cook until the rose petals yellow.
Strain through a sieve without pressing the cooked petals, then filter the rosewater through a napkin folded four times.
For every 2 glasses liquid add 1 glass sugar and simmer until thick, reducing the initial amount to about 1½ glasses.
Use this syrup to flavour kissel.
Original source: Read Russian recipe No. 3341. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.