Rose Candy
From The encyclopædia of practical cookery, 1890
Serves 10
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 105. The excerpt below is the record exactly as published.
Rose Candy. — Boil some sugar to the ball (see Sugar- boiling), and work it with a spatula against the sides of the pan until it turns white. While still hot colour it with a little carmine or cochineal, and flavour with a few drops of attar of roses
Cook this with the app: pantry check, scaling, and the assistant.