Snow or Brides Cake

A pound each of flour and sugar, half a pound of butter, and the whites of sixteen eggs,beaten to a stiff froth.Flavor it with rose water.

Rose Water

Rosewater is water in which the petals of roses have been steeped. It has a gentle fragrance and taste that is very elegant in delecate pastries. You can make your own:

Christine A. Owens Rose Water Recipe

 

Rose Butter

(a good subsitute for rose water)

Gather every morning the *leaves of the roses that blossomed the day before, and put them in a stone jar in alternet layers with fine salt. After all the leaves are gathered, put a saucer or small plate into the jar, and lay in a good pound of butter,for cake or pudding sauce.It is a very good way of obtaining the flavor of roses,without the expense.

*( I do believe they mean rose pedals. Common sense demands the use of only healthy, spray free pedals)

 

Frosting

A pound of the best white sugar, the whites of three fresh eggs, a teaspoon of nice starch, pounded, and sifted through a piece of muslin or a very fine sieve, the juice of half a lemon and a few drops of the essence.

Beat the whites to a stiff froth, then add them to the sugar, and stir it steadily until it will stay where you put it. It will take nearly *two hours, maybe more. Dredge a little flour over the cake, and brush it off with a feather. This is to prevent the frosting from being discolored by the butter contained in the cake. Lay it on smoothly with a knife, and return the cake to the oven for twelve to fifteen minutes.

*(Electric beaters would have been greatly appreciated in making this frosting)

 

 

All but Rose Water Recipe From "THE YOUNG HOUSEKEEPER'S FRIEND" 1859

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Last updated June 22,1999

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The familiar music you are listening to today is
"Bridal Chorus From Lohengrin"
by Richard Wagner (1813 - 1883)


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