Making a Rose from Ribbon
From The national course in home economics, 1917
Serves 1
Use two harmonizing shades of ribbon for a better appearance.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 16. The excerpt below is the record exactly as published.
two petals one and three-fourths inches. Cut two petals two inches. Cut three petals two and one-half inches. Cut three petals three inches. With each petal folded in two, run a gathering thread through the raw edges, then overcast them. Turn the corners of the first two petals down square, and fasten them down from underneath, through one thick- ness of ribbon, so stitches will not show (Fig. 2). Roll down the corners of the other petals (Fig. 3)- Cut a piece of medium heavy wire
Cook this with the app: pantry check, scaling, and the assistant.