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Old-Fashioned Rose Jar
From The farm cook & rule book, 1923
Serves 1
These are especially attractive additions to old-fashioned bedrooms.
Presented as published in 1923. 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
Nutrition per serving
380Calories
8 gProtein
72 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein8.3 g
Carbohydrates72 g
Fiber31 g
Sugars2.1 g
Total Fat15 g
Saturated Fat8.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium33086 mg
Potassium860 mg
Calcium576 mg
Iron7.7 mg
Magnesium196 mg
Phosphorus265 mg
Zinc2.1 mg
Copper0.6 mg
Manganese23 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A8.7 mcg
Vitamin E3.2 mg
Vitamin K49 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate56 mcg
Choline16 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 112. The excerpt below is the record exactly as published.
Old-Fashioned Rose Jar Gather the rose petals on a dry day after the dew is gone and place these 'petals in rose jars, which are vases with lids, or in fruit jars. Arrange the petals in thin layers, covering each one with a thin layer of salt. Repeat until the jar is filled. If one wishes, a handful of lavender flowers or rosemary leaves may be added. Add 3 or 4 ounces of pulverized bay salt, 1 ounce of nut- meg, 1 ounce of cinnamon and 1 ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.