Perfumed Extract from Flowers

Ingredients

• half a pound of fine mutton suet
• as many flowers as you can
• a wide mouth bottle, cover with spirits

Method

1. 1

   Strain the mutton suet through a hair-sieve and allow it to drop into cold water to granulate.

2. 2

   Repeat this three or four times.

3. 3

   Remelt the fat and cast into a pan to free it from water.

4. 4

   Place the clarified suet into a macerating pot near a fire, add flowers, and let them remain for 24 hours.

5. 5

   Strain and add fresh flowers daily for a week.

6. 6

   When cold, chop and cover with spirits, letting it digest for a week or more.

7. 7

   Strain off the spirit for a delightful perfume.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 275. The excerpt below is the record exactly as published.

half a pound of fine mutton suet and strain it through a hair- sieve ; allow the liquefied fat as it falls from the sieve to drop into cold water. This operation granulates and washes the blood and membrane from it ; this must be repeated three or four times ; finally remelt the fat and cast into a pan to free it from water. Now put the clarified suet into the macerating pot and place it in such a position near a fire that it will keep warm enough to be' liquid ; into the pot throw as many flowers as you can ; let them remain twenty- four hours, then strain the fat from the spent flowers and add fresh ones ; repeat this operation for a week. At the last straining it will be highly perfumed. When cold, chop up, like suet for a pudding ; put in a wide mouth bottle, cover with spirits

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