Candied Rose Leaves
From The Landmarks club cook book, 1903
Serves 10
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
CANDIED ROSE LEAVES. Proceed precisely the same as for candied violets, using a fine wire to lift the leaves in and out the syrup. The fondant must be flavored with drops of essence of rose, and colored with two drops cochineal
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