Gather the damask rose leaves; have a tin pan that will fit under your warm-pan; wring a thin towel out of water, spread it over the pan, and put rose leaves on this about two inches thick, put another wet towel on top of the leaves, and three or four thicknesses of paper on it; put hot embers in the warming-pan, and set it on top of the paper, propped up so as not to fall, when you renew the coals, sprinkle the towel that is at the top of the rose leaves; when all the strength is out of the leaves, they will be in a cake; dry this, and put in your drawers to scent the clothes; put another set of leaves in, sprinkle the towels, and so on till you have used up all your rose leaves. Rose water is a very nice seasoning for cake or pudding; it should be kept corked tightly.
Domestic Cookery, by Elizabeth Ellicott Lea, page 148, Baltimore: Cushings and Bailey, 1869
Modern note: Make sure if you make rose water, the roses are organic or aren't sprayed with any pesticides. You can purchase rose water in ethnic sections of some stores.
About Me
- Roxe Anne Peacock
- Caledonia, Illinois, United States
- Roxe Anne is a member of Sisters in Crime/National, Sisters in Crime/Chicagoland, Windy City Reviewers, In Print, Chicago Writer's Assoc. and Guppies. Roxe Anne's first mystery, Leave No Trace was released 2-15-11 and is available at Amazon.com, fictionwise, Nook and Whiskey Creek Press. Her second mystery, Fatal Catch, was released November, 2011. History Lover's Cookbook was released early 2013 on Amazon Kindle and has been a top 100 paid Best Seller for most of 2013-2014. She is working on losing 80-100 pounds while journaling about her weight loss. She hopes to have her cookbook, Cooking to Live, done late 2014. She also hopes to have her smoking foods cookbook, Smokin' Good Eats, completed early summer 2014. She is currently working on a science fiction project entitled, The Garbage Eaters.
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