Rose Drops
From Cassell's dictionary of cookery, 1892
Serves 10
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1602. The excerpt below is the record exactly as published.
Rose Drops.— Put a pound of loaf sugar into a saucepan with two ounces of water. Stir it over a slow lire till it is dissolved, and add a few drops of essence of rose, and three or four drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.