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What You Need:
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1 pound of the rose petals
¾ pint water
3½ pound sugar
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Translate this recipe:
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| How To Cook: |
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1. When the roses are in full bloom, gather about 1 pound of the petals, pick out the large ones, and cut the white ends off with a pair of scissors.
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2. Put the small ones and the white ends in a very clean stew pan with ¾ pint of water and scald them.
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3. Pass the liquor through a piece of muslin or a sieve, squeeze the petals well and throw them away, then put the liquor in the pan with 3½ pound white sugar, and stir them with a wooden spoon until the sugar is dissolved.
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4. Then add the large petals that you have picked out, stir and boil till rather thick.
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5. Try a little on a plate. If it sets, then remove it from the fire.
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6. When cold, fill the preserve jars, cover them in the usual way, and keep them in a rather cool place.
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