Sugar of roses in various figures
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried rose buds (the white clipped off) |
| 1 | pounds | Loaf sugar |
| Rose water | ||
| 1 | Lemon | |
Directions
Finely pound the dried rose-buds. Wet the sugar in rose water, and boil to a candy height. Put in your powder of roses and the lemon's juice. Mix all well together, put it on a pie plate, and put it into lozenges, or make it into any figure you fancy, such as men, women or birds. If you want ornaments for your dessert, you may gild or colour them to your liking.
John Farley, Principal Cook at London Tavern 1804 The London Art of Cookery (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias
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