Martin S wrote:
> Jean B. wrote:
>
>> Wayne Boatwright wrote:
>>> On Sun 07 Sep 2008 07:33:08a, Martin S told us...
>>>
>>>> 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
>>> I would at last 1 if not 2 tablespoons. I have a muffin recipe with
>>> similar proportions of the ingredients you listed, but it originally
>>> called
>>> for only a teaspoon of rosewater. This was not nearly enough. Remember
>>> that it is rose*water*, not a concentrated extract like vanilla. You
>>> need a significant amount if you want the taste to come through.
>>>
>>> HTH
>>>
>> Muffin recipe, please. The old recipes that contain rosewater and
>> various other flavorings are intriguing. I wonder why our
>> extracts and such have become so limited in modern times?
>>
> Isn't it more our western cuisine? In the Levantine (?) area (eastern
> europe/middle east) it is (still) quite common in desserts.

Yes, I mean Western cuisine. The flavors in old cakes and other
baked goods were a lot more varied and ?complex? in the past.

--
Jean B.