The 1901 Cookbook Archive
No. 734 — White Acacia Blossoms Fried in Batter
English historical translation of Molokhovets recipe No. 734 from the 1901 Russian cookbook, retaining original methods and measures.
Gather fresh blossoms from what the historical source calls white acacia; the author explicitly warns against using yellow blossoms.
Rinse, hold by the small stem and dip into frying batter No. 298. Lower into hot deep-frying fat.
When fried, drain on a sieve lined with absorbent paper, sprinkle with sugar, transfer to a dish and serve.
Historical editorial note: Do not identify edible blossoms by color or this historical vernacular name. Many look-alike plants and other parts of black locust can be poisonous; expert species identification is essential. Historical deep-frying instructions are not modern food-safety guidance.
Original source: Read Russian recipe No. 734. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.