Rose Petal Conserve
From The "Queen" cookery books: Pickles and Preserves, 1902
This is a Greek recipe, sweet for English taste.
Presented as published in 1902. 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 "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 84. The excerpt below is the record exactly as published.
Rose Petal Conserve. — Make a syrup with lib. of best cane loaf sugar and as little good rose water as you can manage ; take lib. of rose leaves of the old- fashioned red cabbage kind, and dry these in the shade, after which wash them for a minute in boiling water ; then drain and dry them, and add them to the syrup with a spoonful of good orange flower water
Cook this with the app: pantry check, scaling, and the assistant.