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Rose water and rose extract were once as common a desert flavoring as vanilla is today. You can make your own with your organically grown roses or buy it at many health food stores. Below is a recipe from the 1899 edition of The White House Cookbook. We plan to add more recipes in the future and we welcome your recipe submissions.


This is the old-fashioned recipe that our mothers used to make, and it can be kept for weeks in an earthen jar, closely covered, first dipping letter paper in brandy and placing over the top of the cake before covering the jar.

Beat to a cream one pound of butter with one pound of sugar, after mixing well with the beaten yolks of twelve eggs, one grated nutmeg, one glass of wine, one glass of rose-water. Then stir in one pound of sifted flour and the well-beaten whites of the eggs. Bake a nice light brown.

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