The 1901 Cookbook Archive
No. 3479 — Rose Liqueur
English historical translation of Molokhovets recipe No. 3479 from the 1901 Russian cookbook, retaining original methods and measures.
Gather rosebuds that are just opening, trim away their white tips and put them in a bottle. Cover the petals barely with triple-purified spirit and leave in the sun three days.
Drain onto a fresh batch of petals, repeating up to three times, then strain thoroughly.
The source suggests adding a few drops of 'vitriol' to colour the liquid, checking the colour after each drop. For ¼ vedro rose-flavoured spirit, it gives syrup made from 6–9 glasses rosewater and 6 pounds sugar.
Historical editorial note: NEVER add vitriol to food or drink: this historical term can refer to toxic metal sulfates or corrosive acid. The colouring method is a dangerous obsolete practice, included for archival fidelity only.
Original source: Read Russian recipe No. 3479. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.