Rose Pomatum
Ingredients
Directions
Melt the prepared lard and suet over gentle heat.
Add the rose-water and otto of roses.
Beat the mixture well together.
Pour it into pots before it cools too much.
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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