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Syrup of Red 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 ↓

Syrup of Red Roses

Ingredients

Directions

  1. Moisten the powdered roses with dilute alcohol.

  2. Pack the roses firmly in a conical glass percolator.

  3. Gradually pour dilute alcohol over the roses until 1 fluid ounce of tincture has passed.

  4. Continue percolation until 5 more ounces are obtained.

  5. Evaporate the tincture with gentle heat to 1¾ ounces.

  6. Mix the evaporated tincture with 7 ounces of water.

  7. Add the sugar and dissolve it with gentle heat, then strain the solution while hot.

  8. Once the solution is cold, add the reserved 1 fluid ounce of tincture and mix well.

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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