Conserve of Red-Roses
From Old Cookery Books and Ancient Cuisine, 1886
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 43. The excerpt below is the record exactly as published.
Conserve of Red-Roses, or any other Flowers: — Take rose-buds, and pick them, and cut off the white part from the red, and put the red flowers, and sift them through a sieve to take out the seeds ; then weigh them, and to every pound of flowers take two pounds and a half of loaf-sugar
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