Sugar of roses in various figures
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Recipe by: nigah
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 oz Dried rose buds Rose water
-(the white clipped off) 1 Lemon
1 lb Loaf sugar
Finely pound the dried rose-buds. Wet the sugar in rose water, and
boil to a candy height. Put in your powder of roses and the lemon's
juice. Mix all well together, put it on a pie plate, and put it into
lozenges, or make it into any figure you fancy, such as men, women or
birds. If you want ornaments for your dessert, you may gild or
colour them to your liking.
John Farley, Principal Cook at London Tavern 1804 The London Art of
Cookery (Flower Cookery - by Mary MacNicol) Typed for you by Karen
Mintzias
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