Syrup of Roses

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

one pound of damask rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
a quart of boiling spring water ↝ Water, tap [Tap water]
a pint of the juice ↝ Rose-apples, raw [Fruits and Fruit Juices]
a pound and a half of loaf sugar ↝ Sugar, NFS [Sugars and honey]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (9)

Gather one pound of damask rose leaves when in high season.
Put them into an earthen vessel.
Add a quart of boiling spring water.
Cover the pan close, and let it remain six hours.
Run the liquor through a piece of lawn.
Add to a pint of the juice a pound and a half of loaf sugar.
Boil it over a brisk fire till of a good syrup, being careful in the skimming.
Preserve it in bottles close corked.

Note

The syrup may be cleared with two eggs.

Original Text

Syrup of Roses.

Gather one pound of damask rose leaves when in high season, put them into an earthen vessel, add a quart of boiling spring water, cover the pan close, and let it remain six hours; then run the liquor through a piece of lawn, and add to a pint of the juice a pound and a half of loaf sugar; boil it over a brisk fire till of a good syrup, being careful in the skimming, and preserve it in bottles close corked.

N. B. The syrup may be cleared with two eggs.

Notes

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