- Pick Red Roses and cut off the white bottom of the petals.
- Dry the petals in an oven.
- Beat the dried petals to a powder and sift them.
- Take half a pound of fine sugar and place it in a double boiler.
- Pour in just enough water to make the sugar wet.
- Bring the wet sugar to a boil until the water has evaporated and remove from the heat.
- Pour in the Powered rose petals, enough to make the half pound of sugar red.
- Stir them together.
- Once it has cooled some, pour it into small pans.
A Queens Delight: The Art of Preserving, Conserving and Candying. As also, A right Knowledge of making Perfumes, and Distilling the most Excellent Waters. LONDON. Printed by E. Tyler, and R. Holt. 1671.
“Take the deepest coloured red Roses, pick them, cut off the white bottoms, and dry your red leaves in an Oven, till they be as dry as possible, then beat them to powder and searse them, then take half a pound of Sugar beaten fine, put it into your pan with as much fair water as will wet it; then set it in a chaffing-dish of coals, and let it boil till it be sugar again, then put as much powder of Roses as will make it look very red stir them well together, and when it is almost cold, put it into pailes, and when it is throughly cold, take them off, and put them in boxes.”