Rose Lozenges
From The encyclopaedia of practical cookery, 1892
Serves 40
Double the quantity of rose and acid may be used for a stronger flavour.
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 397. The excerpt below is the record exactly as published.
Rose Lozenges. — These are prepared with the usual gum paste, using to each 141b. of it 4 drachm of attar of roses and foz. of tartaric acid
Cook this with the app: pantry check, scaling, and the assistant.