Put a pound of fresh rose leaves into a tureen, with a quart of lukewarm water. Cover the vessel, and let them infuse for twenty-four hours. Then squeeze them through a linen bag till all the liquid is pressed out. Put a fresh pound of rose leaves into the tureen, pour the liquid back into it, and let it infuse again for two days. You may repeat this till you obtain a very strong infusion. Then to a pint of the infusion add half a pound of loaf-sugar, half a pint of white brandy, an ounce of broken cinnamon, and an ounce of coriander seeds. Put it into a glass jar, cover it well, and let it stand for two weeks. Then filter it through a fine muslin or a blotting paper (which must be white) pinned on the bottom of a sieve; and bottle it for use.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)