Pate De Roses
Ingredients
Directions
Dissolve the gum tragacanth and isinglass in boiling water.
Thicken the solution by evaporation.
Mix in the rose leaves and lampblack until homogeneous.
Knead the paste well and divide it into small beads.
Mould into various forms resembling cameos.
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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