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Infusion of Roses

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rose and sugar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 3,584 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Infusion of Roses

Ingredients

Directions

  1. Pour boiling water over the rose petals in a glass vessel.

  2. Mix in the diluted sulfuric acid.

  3. Macerate for 4 hours.

  4. Strain the liquid.

  5. Add sugar to the strained liquid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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