“Make a batter of egg, flour and as much whey as necessary for right consistency. Take a fully developed white or red rose with some of the stem; wash it, and put it into a clean bowl to drain. (Make sure that there are no bugs inside flower.) Dip it into the light batter, and stand it up in plenty of hot butter to fry. Shake it every now and then to make sure its petals will stand apart as they did on the rosebush. If you add some rosewater to the batter, so much the better. Flavor with cane honey.” (Was this a poetic variation of the zucchini-flower fritter they must have learned from the Italians some generations ago?)
© 1982 George Lang estate. All rights reserved.