Syrup of Roses

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

For the infusion

three pounds of damask rose-leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
a gallon of warm water ↝ Water, tap [Tap water]
three pounds more of rose leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]

To make the syrup

to every quart of this infusion, add four pounds of fine sugar

Instructions (4)

Infuse three pounds of damask rose-leaves in a gallon of warm water, in a well glazed earthen pot, with a narrow mouth, for eight hours, which stop so close that none of the virtue may exhale.
When they have infused so long, heat the water again, squeeze them out, and put in three pounds more of rose leaves, to infuse for eight hours more.
Press them out very hard.
Then to every quart of this infusion, add four pounds of fine sugar, and boil it to a syrup.

Original Text

To make Syrup of Roses.
INFUSE three pounds of damask rose-leaves in a gallon of warm water, in a well glazed earthen pot, with a narrow mouth, for eight hours, which stop so close that none of the virtue may exhale. When they have infused so long, heat the water again, squeeze them out, and put in three pounds more of rose leaves, to infuse for eight hours more; then press them out very hard; then to every quart of this infusion, add four pounds of fine sugar, and boil it to a syrup.

Notes

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