Milk of Roses

Ingredients

• 4 ozs. of the oil of almonds
• half a gallon of rose-water
• 40 drops of the oil of tartar
• 1 lb. of Jordan almonds
• a quart of rose-water
• 1 pint of spirits of wine
• K oz. of oil of lavender
• 1 oz. of white Windsor soap
• 2 ozs. of cream of roses

Method

1. 1

   Blanch the almonds in boiling water; dry well, and pound into a paste.

2. 2

   Pound in the soap, and mix it well with the almond paste; then add the cream of roses.

3. 3

   Mix, and add the rose-water and spirits.

4. 4

   Strain, and add the oil of lavender gradually, and stir well.

5. 5

   Bottle.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 328. The excerpt below is the record exactly as published.

MILK OF ROSES, a Cosme- tic, common. — Mix 4 ozs. of the oil of almonds with half a gallon of rose- water, and add 40 drops of the oil of tartar. Or, take 1 lb. of Jordan almonds, a quarts of rose-water, 1 pint of spirits of wine, K oz. of oil of lavender, 1 oz. of white Windsor soap, and 2 ozs. of cream of roses

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