Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Ratafia, Rose

Take a quarter of a pound of roses from which all the green has been picked, pour a pint of warm water over them, let them stand two days; strain them through linen, squeeze them to extract all the liquor; take as much brandy as you have decoction of roses, add half a pound of sugar to each quart, flavour it with a little coriander and cinnamon; let it remain fifteen days, then filter and bottle it.

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