Rose Cake

Ingredients

• 2 lbs. of sugar
• a tea-cupful of water
• 12 drops of the oil or otto of roses

Method

1. 1

   Boil the sugar in water over a slow fire until it begins to candy on the sides of the pan.

2. 2

   Remove from heat and add the oil of roses.

3. 3

   Mix and pour into small tin hoops or onto buttered paper in a tin, then dry in the oven.

4. 4

   Cut into shapes while still soft.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 430. The excerpt below is the record exactly as published.

ROSE CAKE.— Boil 2 lbs. of sugar in a tea-cupful of water, over a slow fire, until you perceive it begins to candy on the sides of the pan, or has reached the degree of blown ; take off, and add 12 drops of the oil or otto of roses

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