Rose Tea
From Cassell's dictionary of cookery, 1892
Serves 1
Time to infuse is ten minutes. Rose tea is a useful tonic in some complaints.
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 1603. The excerpt below is the record exactly as published.
Rose Tea.— Pour a pint of boiling water over an ounce of red rose-leaves. Cover the infusion, and let it remain for ten minutes. Filter it, sweeten it with honey
Cook this with the app: pantry check, scaling, and the assistant.