Conserve of Red Roses

Ingredients

• Boil gently a pound of red Rose leaves
• put into it a pound of pure double refined Sugar in small Powder

Method

1. 1

   Boil the rose leaves in spring water until tender.

2. 2

   Strain the liquid and boil it with sugar until it reaches a high syrup consistency.

3. 3

   Mix in the rose leaves and let cool before potting.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 149. The excerpt below is the record exactly as published.

CONSERVE OF RED ROSES Doctor Glisson makes his conserve of red Roses thus : Boil gently a pound of red Rose leaves (well picked, and the Nails cut off) in about a pint and a half (or a little more, as by discretion you shall 258 SIR KENELMS DIG BIS judge fit, after having done it once ; The Doctors Apothecary takes two pints) of Spring water ; till the water have drawn out all the Tincture of the Roses into it self, and that the leaves be very ten- der, and look pale like Linnen ; which may be in a good half hour, or an hour, keeping the pot covered whiles it boileth. Then pour the tincted Liquor from the pale Leaves (strain it out, pressing it gently, so that you may have Liquor enough to dis- solve your Sugar) and set it upon the fire by it self to boil, putting into it a pound of pure double re- fined Sugar in small Powder

Cook this with the app: pantry check, scaling, and the assistant.