The 1901 Cookbook Archive
No. 3570 — Rose Vinegar
English historical translation of Molokhovets recipe No. 3570 from the 1901 Russian cookbook, retaining original methods and measures.
Gather rosehip or wild-rose flowers, pluck the petals, trim off their white tips and dry the coloured portions.
Fill one-quarter to one-half of a bottle with dried petals. Add a little pod pepper, 1 nutmeg, a piece of cinnamon and several cloves.
Cover with the strongest Rhine-wine vinegar, cork tightly and leave in sunshine for two or three weeks, then strain and press.
Historical editorial note: For modern culinary use, rose petals must be correctly identified and food-grade; sun-heated sealed infusions are not validated preservation.
Original source: Read Russian recipe No. 3570. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.