Rose Juice (a German recipe)
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 Juice (a German recipe). — "To a pint of honey take two ounces of red and two ounces of white roses, two ounces of the flowers of sage, and two ounces of the flowers of black- thor
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