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Oil of Roses, By Infusion

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Oil of Roses, By Infusion

Ingredients

Directions

  1. Heat 1 lb of virgin oil in a water bath.

  2. Add 1 lb of picked fresh petals of Provence roses.

  3. Let them infuse in the water bath for 30 minutes.

  4. Remove from the bath and let sit for 24 hours, stirring twice.

  5. Strain through a cloth and express all the oil.

  6. Add fresh roses and repeat the process for 5 to 7 times until the oil is sufficiently perfumed.

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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