Anyone used to using rosewater? In a cake recipe i have the following:

8 dl flour, 200 gr butter, 2 eggs, and c 2 dl sugar

How much rosewater would you add to this? I wonder if it is my bottle of
rosewater that is bad, or me doing something strange or the fact the it's
done in the oven that's making things not tasting much of rosewater at all.
Any suggestions?

Martin S
--
Pre-1900 recipes: http://www.theoldecookerybook.com

--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------->>>>>>http://www.NewsDemon.com<<<<<<------
Unlimited Access, Anonymous Accounts, Uncensored Broadband Access