The 1901 Cookbook Archive
No. 3607 — Rose-Petal Groats
English historical translation of Molokhovets recipe No. 3607 from the 1901 Russian cookbook, retaining original methods and measures.
Gather rose petals and cut off their white tips. Chop the remainder on a board until they resemble a paste.
Continue chopping while incorporating egg whites beaten to foam and enough fine wheat flour to make a very stiff dough, adding a little water.
Roll out as for noodles, cut very small, dry and crumble.
The stated proportion is one sieveful of trimmed petals, 10 beaten whites, one small glass of water and as much flour as necessary.
Historical editorial note: Only correctly identified edible, unsprayed rose petals are appropriate for any modern adaptation.
Original source: Read Russian recipe No. 3607. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.