To make Conserve of Red Roses, or any other Flowers

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Rose-Buds, or any other Flowers, and pick them, and cut off the white Part from the red, and put the red Flowers and sift them through a Sieve to take out the Seeds; then weigh them, and to every Pound of Flowers, take two Pounds and half of Loaf-Sugar; beat the Flowers pretty-fine in a Stone-mortar, then by degrees put the Sugar to them, and beat it very well, till it is well incorporated together; then put it into Gallipots, and tye it over with Paper, and over that a Leather, and it will keep seven Years.