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Rose Leaves Candied

A historical recipe from The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915).

A historical recipe

The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Project Gutenberg eBook #26323.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Suffrage Cook Book, by Kleber, L. O., Mrs. (1915). Digitised by Project Gutenberg, eBook #26323 (https://www.gutenberg.org/ebooks/26323). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Take red roses, remove all the whites at the bottom.
  2. Take three times their weight in sugar, put a pint of water to a pint of roses, skin well, shred the roses a little before you put them into the water, and cover them, and when the leaves are tender, put in the sugar.
  3. Keep stirring lest they burn and the syrup be consumed.