To Keep Flowers Fresh
From The household (of the Detroit free press), 1886
Serves 1
This method works well for colored flowers like carnations, azaleas, roses, and geraniums, but white flowers may turn yellow.
Presented as published in 1886. 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
- cut half an inch from the end of the stem
- into quite boiling water
Method
When flowers have faded, cut half an inch from the stem and place the freshly-trimmed stalks into boiling water.
The petals will often resume their beauty in a few minutes.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 23. The excerpt below is the record exactly as published.
TO KEEP FLOWERS FRESH. When cut flowers have faded, either by being worn a whole evening in one's dress, or as a bouquet, by cutting half an inch from the end of the stem in the morning, and putting the freshly-trimmed stalks instantly into quite boiling water
Cook this with the app: pantry check, scaling, and the assistant.