Rose Brandy
From Original White House Cookbook, 1887
Serves 20
Considered preferable to wine as a flavoring for pastries and pudding sauces.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 271. The excerpt below is the record exactly as published.
ROSE BRANDY. (For Cakes and Puddings.) Gather the leaves of roses while the dew is on them, and as soon as they open put them into a wide-mouthed bottle, and when the bottle is full pour in the best of fourth proof French brandy
Cook this with the app: pantry check, scaling, and the assistant.