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Claudia Roden
Rose Water
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Appears in
#20
A New Book of Middle Eastern Food
By
Claudia Roden
Published
1986
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Recipes
Contents
Diluted rose petal essence is used to scent syrups, pastries and puddings and all types of hot and cold drinks. Often used together with orange blossom water, when it is the weaker of the partnership and can therefore be used less sparingly.