Recipe: Rose Brandy (For Cakes and Puddings)

Gather the leaves of roses while the dew is on them, and as soon as they open put them into a wide-mouthed bottle, and when the bottle is full pour in the best of fourth proof French brandy.

It will be fit for use in three or four weeks and may be frequently replenished. It is sometimes considered preferable to wine as a flavoring to pastries and PUDDING Sauces.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)