Essence of Roses
Ingredients
Directions
Place 40 pounds of rose petals and 60 quarts of water in the still.
Distill off half of the water.
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.
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