Orange Flower and Rose Conserves

Conserve de Fleur d’Oranger et de Roses

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Ounces of Rose Water
  • 2 Ounces of Powdered Orange Petals
  • Pounds of Sugar


This is a delicious and recherche Creole Conserve. Take two ounces of powdered Orange Flower Petals, one and one-half pounds of sugar, and eight ounces of Rose Water, and then add the sugar, and set to heat over a moderate fire. Add the Rose Water. When it begins to jelly turn into a jelly glass.