The 1901 Cookbook Archive
No. 3843 — Rose-Petal Groats
English historical translation of Molokhovets recipe No. 3843 from the 1901 Russian cookbook, retaining original methods and measures.
Trim off the white tips of rose petals and pound the coloured petals very finely.
Add potato starch and egg whites, then rub the mixture in a stone bowl.
Once it becomes a stiff dough, knead thoroughly, roll out, chop finely and rub through a sieve.
Let dry and shape between the hands until the particles resemble rice. They are used for milk porridge sweetened with sugar or steamed puddings.
Historical editorial note: Only correctly identified edible, unsprayed rose petals should be used in any modern preparation.
Original source: Read Russian recipe No. 3843. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.