Rose Wine

Maude Grieve, Culinary Herbs and Condiments (London: William Heinemann, 1933)

Home Studies Collection, Manchester Metropolitan University Special Collections

  • Rose petals
  • rose water
  • bread
  • sugar
  • water

Put into a well-glazed earthen vessel three gallons of rose-water drawn with a cold still. Put it into a sufficient quantity of rose-leaves, cover it close, and set it for an hour in a kettle or copper of hot water, to take out all the strength and flavour of the roses. When it is cold, press the rose-leaves hard into the liquor and steep fresh ones in it, repeating it until the liquor has got the full strength of the roses. To every gallon of liquor put 3lbs. of loaf sugar, and stir it well, that it may melt and disperse in every part. Then put it into a cask or other convenient vessel to ferment, and throw into it a piece of bread toasted hard and covered with yeast. Let it stand a month, when it will be ripe and have all the fine flavour and scent of the roses. If you add some wine and spirits, it will be a considerable improvement.