No. 3844 — Fine Confections from Whole Fresh Roses
English historical translation of Molokhovets recipe No. 3844 from the 1901 Russian cookbook, retaining original methods and measures.
Cut fragrant red or white centifolia roses, rinse in clean water and leave in the shade to dry.
Obtain powdered cherry-tree gum and rosewater, stir together in a preserving pan and heat until the mixture thickens to the consistency of liqueur.
Dip the dry roses one by one into the warm liquid so every petal is evenly moistened, shaking off excess and letting dry.
Sprinkle with sugar pounded finely and sifted through very thin gauze, then arrange carefully on a plate in the sun.
The author says the warm sugar forms fine crystals in the petals, making whole candied flowers suitable for decorating winter cakes and fruit dishes.
Related rose dishes are preserves No. 3264, jelly No. 3301, syrup No. 3340 and liqueur No. 3479.