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
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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

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 15hrs 53mins
*******************************************
Stop! I'm a girl whose fingernails are
made of a mother's pearl...

Martin S said...

> 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


"God Bless you Mr. Rosewater"
--Kurn Voneget

Andy said...

> Martin S said...
>
>> 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
>
>
> "God Bless you Mr. Rosewater"

Kurt Vonegut

Andy
--Scrambled Eggs and Ham

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.

OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
taste. It smells but doesn't give any taste. I've ordered a new bottle from
another vendor - so hopefully next time then ...

--
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

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?

--
Jean B.

On Sun 07 Sep 2008 09:32:32a, Jean B. told us...

> 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?

Hope you enjoy these!

3 cups flour
3/4 cup cane sugar
1 1/2 T baking powder
1 1/2 t salt
1/2 cup honey
1 1/2 cup milk
4 eggs
1 t orange zest
8 T (1 stick) unsalted butter, melted
1 cup dried currents
2-3 tablespoons rosewater (I often use more)

Begin by soaking the dried currants in the rosewater overnight.

Preheat the oven to 375F. If not using quick release spray, use a bit of
butter to grease the sides of the muffin tin.

Sift the flour, sugar, baking powder and salt together into a bowl and set
aside.

In another bowl (if you are using a mixer, use that bowl), combine the
eggs, vanilla, honey, orange zest and milk, and whisk for about a minute.
Add the dry ingredients and mix on low for about 2 minutes or until the dry
ingredients are just incorporated. Don’t over mix.

Start slowly drizzling in the butter, continuing to slowly mix. When all
the butter is well incorporated (no visible butter streaks), fold in
currants and any remaining rosewater with rubber spatula.

Fill each cup of the muffin tin to the top, carefully wiping off any
spillage from the top of the pan. Place in the middle rack of the oven, and
bake for about 25 minutes, or until golden brown and a skewer inserted into
the middle of the middle muffin comes out clean.

Allow to cool in the pan for about 5 minutes, and then gently loosen the
sides with a knife or fork, and turn the whole pan over to remove the
muffins. Allow them to cool a few more minutes on a wire rack.



--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 14hrs 10mins
*******************************************
You can't have everything...where
would you put it?

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

--
Posted via NewsDemon.com - Premium Uncensored Newsgroup Service
------->>>>>>http://www.NewsDemon.com<<<<<<------
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In article >, Andy <q> wrote:

>"God Bless you Mr. Rosewater"
>--Kurn Voneget

Excellent novel.

Steve

In article >,
Martin S > 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.
>
> OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
> taste. It smells but doesn't give any taste. I've ordered a new bottle from
> another vendor - so hopefully next time then ...

You could always look for Rose essential oil, but it's a tad more
expensive.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article 7>,
Wayne Boatwright > wrote:

> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>
> > 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?
>
> Hope you enjoy these!
>
> 3 cups flour
> 3/4 cup cane sugar
> 1 1/2 T baking powder
> 1 1/2 t salt
> 1/2 cup honey
> 1 1/2 cup milk
> 4 eggs
> 1 t orange zest
> 8 T (1 stick) unsalted butter, melted
> 1 cup dried currents
> 2-3 tablespoons rosewater (I often use more)

<snipped>

Thanks for this Wayne! I rarely ever bake or eat baked goods, but this
really does sound good! I'll be passing it on to my sister, who _does_
bake.

I'm so proud of her right now. :-) She's even been baking her own bread!
I'm planning to get her some Silpats as a late birthday gift.

I also need to pass on the insulated cookie sheets I bought for mom a
few years ago.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Martin S wrote:
> 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?


Where's your entire recipe? Most all recipes that include rose water
indicate/and or expect it to be added to cold ingredients; to cooled
syrups, to whipped creams, ice creams, various desserts, drizzled on
cooled baked goods... heat destroys rose water. Obviously no one who
replied to your request has ever used rose water except in their
dreams.

Martin S wrote:
>
> OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
> taste. It smells but doesn't give any taste. I've ordered a new bottle from
> another vendor - so hopefully next time then ...

They're going to laugh their ass off... rose water mostly emits a
fragrance, it has little flavor except for a slight tinge of alcohol
(which is actually perceived mostly as bitterness), which quickly
evaporates. What people discriminate as flavor is mostly aroma... you
can taste sweet but you can't taste the essence of rose any more than
you can taste the essence of a fart... ain'tcha ever hoid once you get
past the smell you got it licked... well rose water is the same.

On Sep 7, 4:16*pm, Sheldon > wrote:
> Martin S wrote:
>
> > OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
> > taste. It smells but doesn't give any taste. I've ordered a new bottle from
> > another vendor - so hopefully next time then ...
>
> They're going to laugh their ass off... rose water mostly emits a
> fragrance, it has little flavor except for a slight tinge of alcohol
> (which is actually perceived mostly as bitterness), which quickly
> evaporates. *What people discriminate as flavor is mostly aroma... you
> can taste sweet but you can't taste the essence of rose any more than
> you can taste the essence of a fart... ain'tcha ever hoid once you get
> past the smell you got it licked... well rose water is the same.

===============================================

You go, Sheldon! Neither orange blossom water or rosewater has much
of a taste. That's a good thing since that makes it almost impossible
to use too much. I'm posting an unusual recipe for an Armenian
baklava with a rosewater scented cream filling - worth the fuss and
easier than all those chopped nuts!
Lynn in Fargo

Wayne Boatwright wrote:
> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>
>> 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?
>
> Hope you enjoy these!
>
> 3 cups flour
> 3/4 cup cane sugar
> 1 1/2 T baking powder
> 1 1/2 t salt
> 1/2 cup honey
> 1 1/2 cup milk
> 4 eggs
> 1 t orange zest
> 8 T (1 stick) unsalted butter, melted
> 1 cup dried currents
> 2-3 tablespoons rosewater (I often use more)
>
> Begin by soaking the dried currants in the rosewater overnight.
>
> Preheat the oven to 375F. If not using quick release spray, use a bit of
> butter to grease the sides of the muffin tin.
>
> Sift the flour, sugar, baking powder and salt together into a bowl and set
> aside.
>
> In another bowl (if you are using a mixer, use that bowl), combine the
> eggs, vanilla, honey, orange zest and milk, and whisk for about a minute.
> Add the dry ingredients and mix on low for about 2 minutes or until the dry
> ingredients are just incorporated. Don’t over mix.
>
> Start slowly drizzling in the butter, continuing to slowly mix. When all
> the butter is well incorporated (no visible butter streaks), fold in
> currants and any remaining rosewater with rubber spatula.
>
> Fill each cup of the muffin tin to the top, carefully wiping off any
> spillage from the top of the pan. Place in the middle rack of the oven, and
> bake for about 25 minutes, or until golden brown and a skewer inserted into
> the middle of the middle muffin comes out clean.
>
> Allow to cool in the pan for about 5 minutes, and then gently loosen the
> sides with a knife or fork, and turn the whole pan over to remove the
> muffins. Allow them to cool a few more minutes on a wire rack.
>
>
>
Thanks, Wayne. Those sound VERY interesting. When I take a break
from LCing, I'll give them a try. Does this recipe have a name?
Is it old?

--
Jean B.

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.

Lynn from Fargo wrote:
> You go, Sheldon! Neither orange blossom water or rosewater has much
> of a taste. That's a good thing since that makes it almost impossible
> to use too much. I'm posting an unusual recipe for an Armenian
> baklava with a rosewater scented cream filling - worth the fuss and
> easier than all those chopped nuts!
> Lynn in Fargo

My eyebrows shot up. I will be on the lookout for that.

--
Jean B.

Lynn from Fargo wrote:
> Sheldon wrote:
> > Martin S wrote:
>
> > > OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
> > > taste. It smells but doesn't give any taste. I've ordered a new bottle from
> > > another vendor - so hopefully next time then ...
>
> > They're going to laugh their ass off... rose water mostly emits a
> > fragrance, it has little flavor except for a slight tinge of alcohol
> > (which is actually perceived mostly as bitterness), which quickly
> > evaporates. �What people discriminate as flavor is mostly aroma.... you
> > can taste sweet but you can't taste the essence of rose any more than
> > you can taste the essence of a fart... ain'tcha ever hoid once you get
> > past the smell you got it licked... well rose water is the same.
>
> ===============================================
>
> You go, Sheldon! �Neither orange blossom water or rosewater has much
> of a taste. That's a good thing since that makes it almost impossible
> to use too much. �I'm posting an unusual recipe for an Armenian
> baklava with a rosewater scented cream filling - worth the fuss and
> easier than all those chopped nuts!
> Lynn in Fargo

I like baklavah with pistachios and I much prefer they're whole... I
don't see the sense in spending good money on quality whole nuts and
then hacking them to smithereens... if a recipe calls for chopped nuts
then buy chopped nuts, probably half the price and they did all the
work... it's like the goofball recipes that call for ground jumbo
shrimp. DUUUUHHHHH!

Best nuts on the planet: zenobia.com

On Sep 7, 9:14�pm, Sheldon > wrote:
> Lynn from Fargo wrote:
> > Sheldon wrote:
> > > Martin S wrote:
>
> > > > OK, it might be my bottle then. I added 3 tbl spoons this time, and still no
> > > > taste. It smells but doesn't give any taste. I've ordered a new bottle from
> > > > another vendor - so hopefully next time then ...
>
> > > They're going to laugh their ass off... rose water mostly emits a
> > > fragrance, it has little flavor except for a slight tinge of alcohol
> > > (which is actually perceived mostly as bitterness), which quickly
> > > evaporates. What people discriminate as flavor is mostly aroma... you
> > > can taste sweet but you can't taste the essence of rose any more than
> > > you can taste the essence of a fart... ain'tcha ever hoid once you get
> > > past the smell you got it licked... well rose water is the same.
>
> > ===============================================
>
> > You go, Sheldon! Neither orange blossom water or rosewater has much
> > of a taste. That's a good thing since that makes it almost impossible
> > to use too much. I'm posting an unusual recipe for an Armenian
> > baklava with a rosewater scented cream filling - worth the fuss and
> > easier than all those chopped nuts!
> > Lynn in Fargo
>
> I like baklavah with pistachios and I much prefer they're whole... I
> don't see the sense in spending good money on quality whole nuts and
> then hacking them to smithereens... if a recipe calls for chopped nuts
> then buy chopped nuts, probably half the price and they did all the
> work... it's like the goofball recipes that call for ground jumbo
> shrimp. DUUUUHHHHH!
>
> Best nuts on the planet: zenobia.com

Sorry, wrong link... try this: http://www.nutsonthenet.com

On Sun 07 Sep 2008 01:10:05p, Omelet told us...

> In article >,
> Martin S > 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.
>>
>> OK, it might be my bottle then. I added 3 tbl spoons this time, and
>> still no taste. It smells but doesn't give any taste. I've ordered a
>> new bottle from another vendor - so hopefully next time then ...
>
> You could always look for Rose essential oil, but it's a tad more
> expensive.

Yes, essential oils are great for flavorings and are highly concentrated.
The rosewater I've have always bought is from Caswell & Massey. It's very
full-flavored.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 4hrs 9mins
*******************************************
Cats must play attack cat in the
middle of the night when Mom moves in

On Sun 07 Sep 2008 01:12:57p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>>
>> > 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?
>>
>> Hope you enjoy these!
>>
>> 3 cups flour
>> 3/4 cup cane sugar
>> 1 1/2 T baking powder
>> 1 1/2 t salt
>> 1/2 cup honey
>> 1 1/2 cup milk
>> 4 eggs
>> 1 t orange zest
>> 8 T (1 stick) unsalted butter, melted
>> 1 cup dried currents
>> 2-3 tablespoons rosewater (I often use more)
>
> <snipped>
>
> Thanks for this Wayne! I rarely ever bake or eat baked goods, but this
> really does sound good! I'll be passing it on to my sister, who _does_
> bake.
>
> I'm so proud of her right now. :-) She's even been baking her own bread!
> I'm planning to get her some Silpats as a late birthday gift.
>
> I also need to pass on the insulated cookie sheets I bought for mom a
> few years ago.

I'm glad you're passing it on. If your sister bakes these, make sure to
eat one. They're delicious! I'm sure she's enjoying the insulated cookie
sheets, and she'll love the Silpats.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 4hrs 5mins
*******************************************
Are you really American if your
ethnicity has to be hyphenated?

On Sun 07 Sep 2008 04:44:28p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>>
>>> 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?
>>
>> Hope you enjoy these!
>>
>> 3 cups flour
>> 3/4 cup cane sugar
>> 1 1/2 T baking powder
>> 1 1/2 t salt
>> 1/2 cup honey
>> 1 1/2 cup milk
>> 4 eggs
>> 1 t orange zest
>> 8 T (1 stick) unsalted butter, melted
>> 1 cup dried currents
>> 2-3 tablespoons rosewater (I often use more)
>>
>> Begin by soaking the dried currants in the rosewater overnight.
>>
>> Preheat the oven to 375F. If not using quick release spray, use a bit
>> of butter to grease the sides of the muffin tin.
>>
>> Sift the flour, sugar, baking powder and salt together into a bowl and
>> set aside.
>>
>> In another bowl (if you are using a mixer, use that bowl), combine the
>> eggs, vanilla, honey, orange zest and milk, and whisk for about a
>> minute. Add the dry ingredients and mix on low for about 2 minutes or
>> until the dry ingredients are just incorporated. Don’t over mix.
>>
>> Start slowly drizzling in the butter, continuing to slowly mix. When
>> all the butter is well incorporated (no visible butter streaks), fold
>> in currants and any remaining rosewater with rubber spatula.
>>
>> Fill each cup of the muffin tin to the top, carefully wiping off any
>> spillage from the top of the pan. Place in the middle rack of the oven,
>> and bake for about 25 minutes, or until golden brown and a skewer
>> inserted into the middle of the middle muffin comes out clean.
>>
>> Allow to cool in the pan for about 5 minutes, and then gently loosen
>> the sides with a knife or fork, and turn the whole pan over to remove
>> the muffins. Allow them to cool a few more minutes on a wire rack.
>>
>>
>>
> Thanks, Wayne. Those sound VERY interesting. When I take a break
> from LCing, I'll give them a try. Does this recipe have a name?
> Is it old?
>

Yes, it's not ancient, but dates from around 1900. The recipe is from a
locally printed church cookbook and simply called "Currant Muffins".

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 3hrs 37mins
*******************************************
I get my exercise acting as a
pallbearer to my friends who exercise.

Sheldon wrote:

> They're going to laugh their ass off...
I'm glad you read the original post. The second part of the post is more
constructive though.
--
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

Sheldon wrote:

> Where's your entire recipe?

You find it he
http://www.theoldecookerybook.com/~t...ury_Cakes_1672

Rosewater is quite common in these.

--
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

On Sun 07 Sep 2008 09:11:16p, Martin S told us...

> Sheldon wrote:
>
>> Where's your entire recipe?
>
> You find it he
> http://www.theoldecookerybook.com/~t...To_make_Shrews
> bury_Cakes_1672
>
> Rosewater is quite common in these.
>

Mason, I don't recall your saying how much rosewater you used, but given
the recipe you linked to, I would suggest no less 4 tablespoons of
rosewater, perhaps more. Rosewater is a water-based infusion, and is not
concentrated like vanilla extract. If you're in the UK or US, you should
be able to buy Caswell & Massey's Rosewater which is a high quality
product. Trust me when I say that all rosewaters are not equal. While
it's true that rosewater is highly aromatic, it also has a distinctive
taste. If using a high quality rosewater, you should be able to both smell
and taste the rosewater in the finished product.

For experimentation, this recipe could easily be divided in half or in
quarters, using 1 tablespoon of rosewater for 1/4 recipe or 2 tablespoons
for 1/2 recipe. You won't be wasting as many ingredients, and you'll
quickly tell if the rosewater flavor and aroma is sufficient.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
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Countdown till Veteran's Day
9wks 1dys 1hrs 56mins
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Please type your Bank PIN number in
your reply.

In article
>,
Sheldon > wrote:

> > You go, Sheldon! ?Neither orange blossom water or rosewater has much
> > of a taste. That's a good thing since that makes it almost impossible
> > to use too much. ?I'm posting an unusual recipe for an Armenian
> > baklava with a rosewater scented cream filling - worth the fuss and
> > easier than all those chopped nuts!
> > Lynn in Fargo
>
> I like baklavah with pistachios and I much prefer they're whole... I
> don't see the sense in spending good money on quality whole nuts and
> then hacking them to smithereens... if a recipe calls for chopped nuts
> then buy chopped nuts, probably half the price and they did all the
> work... it's like the goofball recipes that call for ground jumbo
> shrimp. DUUUUHHHHH!
>
> Best nuts on the planet: zenobia.com

My sister makes a killer Baklava using chopped pecans. We prefer them to
Walnuts. Walnuts are bitter.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article 7>,
Wayne Boatwright > wrote:

> > You could always look for Rose essential oil, but it's a tad more
> > expensive.
>
> Yes, essential oils are great for flavorings and are highly concentrated.
> The rosewater I've have always bought is from Caswell & Massey. It's very
> full-flavored.
>
> --
> Wayne Boatwright

My sister and I tend to use rosewater as a body spray. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article 7>,
Wayne Boatwright > wrote:

> > Thanks for this Wayne! I rarely ever bake or eat baked goods, but this
> > really does sound good! I'll be passing it on to my sister, who _does_
> > bake.
> >
> > I'm so proud of her right now. :-) She's even been baking her own bread!
> > I'm planning to get her some Silpats as a late birthday gift.
> >
> > I also need to pass on the insulated cookie sheets I bought for mom a
> > few years ago.
>
> I'm glad you're passing it on. If your sister bakes these, make sure to
> eat one. They're delicious! I'm sure she's enjoying the insulated cookie
> sheets, and she'll love the Silpats.
>
> --
> Wayne Boatwright

Thanks again. :-)

I called her on the phone shortly after I read your post, and we
discussed her coming over and raiding the pantry supplies and pans for
mom's stuff that I know she will use and I won't. From the insulated
cookie sheets to the popcorn popper that belonged to Aunt Anne and the
Victorio strainer.

When I mentioned getting her some silpats for baking as a late B-day
gift, she said she'd love some...

I'm just glad they moved back here from Arizona. Family is good.

I also want to discuss teaching Dyson to cook with her. He's 6 now so
it's time to get that started. Mom started us at 4, but we are girls. <g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Mon 08 Sep 2008 12:02:03a, Omelet told us...

> Thanks again. :-)

You're welcome!

> I called her on the phone shortly after I read your post, and we
> discussed her coming over and raiding the pantry supplies and pans for
> mom's stuff that I know she will use and I won't. From the insulated
> cookie sheets to the popcorn popper that belonged to Aunt Anne and the
> Victorio strainer.

She'll be lucky to have all that.

> When I mentioned getting her some silpats for baking as a late B-day
> gift, she said she'd love some...
>
> I'm just glad they moved back here from Arizona. Family is good.
>
> I also want to discuss teaching Dyson to cook with her. He's 6 now so
> it's time to get that started. Mom started us at 4, but we are girls.
> <g>

My mother started teaching me very early, as I was an only child and my dad
travelled for business and was gone from home a lot at that time.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 19hrs 58mins
*******************************************
As long as the answer is right, who
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*******************************************

In article >,
Wayne Boatwright > wrote:

> On Mon 08 Sep 2008 12:02:03a, Omelet told us...
>
> > Thanks again. :-)
>
> You're welcome!
>
> > I called her on the phone shortly after I read your post, and we
> > discussed her coming over and raiding the pantry supplies and pans for
> > mom's stuff that I know she will use and I won't. From the insulated
> > cookie sheets to the popcorn popper that belonged to Aunt Anne and the
> > Victorio strainer.
>
> She'll be lucky to have all that.

She knows how valuable and expensive a Victorio is. <g>
She also has kids and I never will. Not at age 46. She is 10 years
younger, so family stuff needs to go to her to be passed on.

>
> > When I mentioned getting her some silpats for baking as a late B-day
> > gift, she said she'd love some...
> >
> > I'm just glad they moved back here from Arizona. Family is good.
> >
> > I also want to discuss teaching Dyson to cook with her. He's 6 now so
> > it's time to get that started. Mom started us at 4, but we are girls.
> > <g>
>
> My mother started teaching me very early, as I was an only child and my dad
> travelled for business and was gone from home a lot at that time.

Dyson is a bright boy. A bit hyper (I dislike the current tendency to
label energetic kids with ADD) but the contrast between him and Morgan
(3 years younger) is remarkable. She and I have discussed martial arts
training to give him a disciplined outlet. It's a matter of finances as
always.

I think I'll teach him grilling next time I get the opportunity to
babysit. But, I'll never do anything without making sure it's ok with
them first.

She liked your recipe by the way. :-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Mon 08 Sep 2008 04:11:31a, Omelet told us...

> In article >,
> Wayne Boatwright > wrote:
>
>> On Mon 08 Sep 2008 12:02:03a, Omelet told us...
>>
>> > Thanks again. :-)
>>
>> You're welcome!
>>
>> > I called her on the phone shortly after I read your post, and we
>> > discussed her coming over and raiding the pantry supplies and pans
>> > for mom's stuff that I know she will use and I won't. From the
>> > insulated cookie sheets to the popcorn popper that belonged to Aunt
>> > Anne and the Victorio strainer.
>>
>> She'll be lucky to have all that.
>
> She knows how valuable and expensive a Victorio is. <g>
> She also has kids and I never will. Not at age 46. She is 10 years
> younger, so family stuff needs to go to her to be passed on.

It's nice to keep things in the family.

>> > When I mentioned getting her some silpats for baking as a late B-day
>> > gift, she said she'd love some...
>> >
>> > I'm just glad they moved back here from Arizona. Family is good.
>> >
>> > I also want to discuss teaching Dyson to cook with her. He's 6 now so
>> > it's time to get that started. Mom started us at 4, but we are girls.
>> > <g>
>>
>> My mother started teaching me very early, as I was an only child and my
>> dad travelled for business and was gone from home a lot at that time.
>
> Dyson is a bright boy. A bit hyper (I dislike the current tendency to
> label energetic kids with ADD) but the contrast between him and Morgan
> (3 years younger) is remarkable. She and I have discussed martial arts
> training to give him a disciplined outlet. It's a matter of finances as
> always.
>
> I think I'll teach him grilling next time I get the opportunity to
> babysit. But, I'll never do anything without making sure it's ok with
> them first.

It should be fun fo you!

> She liked your recipe by the way. :-)

I'm glad!

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 19hrs
*******************************************
'We can easily endure adversity.
Another man's I mean.' -- Twain
*******************************************

In article 7>,
Wayne Boatwright > wrote:

> On Mon 08 Sep 2008 04:11:31a, Omelet told us...
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> On Mon 08 Sep 2008 12:02:03a, Omelet told us...
> >>
> >> > Thanks again. :-)
> >>
> >> You're welcome!
> >>
> >> > I called her on the phone shortly after I read your post, and we
> >> > discussed her coming over and raiding the pantry supplies and pans
> >> > for mom's stuff that I know she will use and I won't. From the
> >> > insulated cookie sheets to the popcorn popper that belonged to Aunt
> >> > Anne and the Victorio strainer.
> >>
> >> She'll be lucky to have all that.
> >
> > She knows how valuable and expensive a Victorio is. <g>
> > She also has kids and I never will. Not at age 46. She is 10 years
> > younger, so family stuff needs to go to her to be passed on.
>
> It's nice to keep things in the family.

That's the idea. Thanks for understanding. ;-)

> >
> > I think I'll teach him grilling next time I get the opportunity to
> > babysit. But, I'll never do anything without making sure it's ok with
> > them first.
>
> It should be fun for you!

Must be cautious about teaching boys to start fires!

>
> > She liked your recipe by the way. :-)
>
> I'm glad!

<hugs>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Wayne Boatwright wrote:
> On Sun 07 Sep 2008 01:10:05p, Omelet told us...
>
>> In article >,
>> Martin S > 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.
>>> OK, it might be my bottle then. I added 3 tbl spoons this time, and
>>> still no taste. It smells but doesn't give any taste. I've ordered a
>>> new bottle from another vendor - so hopefully next time then ...
>> You could always look for Rose essential oil, but it's a tad more
>> expensive.
>
> Yes, essential oils are great for flavorings and are highly concentrated.
> The rosewater I've have always bought is from Caswell & Massey. It's very
> full-flavored.
>
Is that intended for use in food? I ask because roses can be
heavily sprayed with chemicals. I try to buy organic rosewater,
but even that doesn't say it's for use as food. I guess I'd have
to same question about rose essential oil.

--
Jean B.

On Mon 08 Sep 2008 05:43:01a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 07 Sep 2008 01:10:05p, Omelet told us...
>>
>>> In article >,
>>> Martin S > 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.
>>>> OK, it might be my bottle then. I added 3 tbl spoons this time, and
>>>> still no taste. It smells but doesn't give any taste. I've ordered a
>>>> new bottle from another vendor - so hopefully next time then ...
>>> You could always look for Rose essential oil, but it's a tad more
>>> expensive.
>>
>> Yes, essential oils are great for flavorings and are highly
>> concentrated. The rosewater I've have always bought is from Caswell &
>> Massey. It's very full-flavored.
>>
> Is that intended for use in food? I ask because roses can be
> heavily sprayed with chemicals. I try to buy organic rosewater,
> but even that doesn't say it's for use as food. I guess I'd have
> to same question about rose essential oil.
>

The Caswell & Massey product is approved for use in food products.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 18hrs 16mins
*******************************************
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Wayne Boatwright wrote:
> On Sun 07 Sep 2008 04:44:28p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>>>
>>>> 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?
>>> Hope you enjoy these!
>>>
>>> 3 cups flour
>>> 3/4 cup cane sugar
>>> 1 1/2 T baking powder
>>> 1 1/2 t salt
>>> 1/2 cup honey
>>> 1 1/2 cup milk
>>> 4 eggs
>>> 1 t orange zest
>>> 8 T (1 stick) unsalted butter, melted
>>> 1 cup dried currents
>>> 2-3 tablespoons rosewater (I often use more)
>>>
>>> Begin by soaking the dried currants in the rosewater overnight.
>>>
>>> Preheat the oven to 375F. If not using quick release spray, use a bit
>>> of butter to grease the sides of the muffin tin.
>>>
>>> Sift the flour, sugar, baking powder and salt together into a bowl and
>>> set aside.
>>>
>>> In another bowl (if you are using a mixer, use that bowl), combine the
>>> eggs, vanilla, honey, orange zest and milk, and whisk for about a
>>> minute. Add the dry ingredients and mix on low for about 2 minutes or
>>> until the dry ingredients are just incorporated. Don’t over mix.
>>>
>>> Start slowly drizzling in the butter, continuing to slowly mix. When
>>> all the butter is well incorporated (no visible butter streaks), fold
>>> in currants and any remaining rosewater with rubber spatula.
>>>
>>> Fill each cup of the muffin tin to the top, carefully wiping off any
>>> spillage from the top of the pan. Place in the middle rack of the oven,
>>> and bake for about 25 minutes, or until golden brown and a skewer
>>> inserted into the middle of the middle muffin comes out clean.
>>>
>>> Allow to cool in the pan for about 5 minutes, and then gently loosen
>>> the sides with a knife or fork, and turn the whole pan over to remove
>>> the muffins. Allow them to cool a few more minutes on a wire rack.
>>>
>>>
>>>
>> Thanks, Wayne. Those sound VERY interesting. When I take a break
>> from LCing, I'll give them a try. Does this recipe have a name?
>> Is it old?
>>
>
> Yes, it's not ancient, but dates from around 1900. The recipe is from a
> locally printed church cookbook and simply called "Currant Muffins".
>
It qualifies as an antique then. It looks so good--and
interesting. Thanks again, Wayne.

--
Jean B.

On Mon 08 Sep 2008 05:45:42a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Sun 07 Sep 2008 04:44:28p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Sun 07 Sep 2008 09:32:32a, Jean B. told us...
>>>>
>>>>> 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?
>>>> Hope you enjoy these!
>>>>
>>>> 3 cups flour
>>>> 3/4 cup cane sugar
>>>> 1 1/2 T baking powder
>>>> 1 1/2 t salt
>>>> 1/2 cup honey
>>>> 1 1/2 cup milk
>>>> 4 eggs
>>>> 1 t orange zest
>>>> 8 T (1 stick) unsalted butter, melted
>>>> 1 cup dried currents
>>>> 2-3 tablespoons rosewater (I often use more)
>>>>
>>>> Begin by soaking the dried currants in the rosewater overnight.
>>>>
>>>> Preheat the oven to 375F. If not using quick release spray, use a bit
>>>> of butter to grease the sides of the muffin tin.
>>>>
>>>> Sift the flour, sugar, baking powder and salt together into a bowl and
>>>> set aside.
>>>>
>>>> In another bowl (if you are using a mixer, use that bowl), combine the
>>>> eggs, vanilla, honey, orange zest and milk, and whisk for about a
>>>> minute. Add the dry ingredients and mix on low for about 2 minutes or
>>>> until the dry ingredients are just incorporated. Don’t over mix.
>>>>
>>>> Start slowly drizzling in the butter, continuing to slowly mix. When
>>>> all the butter is well incorporated (no visible butter streaks), fold
>>>> in currants and any remaining rosewater with rubber spatula.
>>>>
>>>> Fill each cup of the muffin tin to the top, carefully wiping off any
>>>> spillage from the top of the pan. Place in the middle rack of the
oven,
>>>> and bake for about 25 minutes, or until golden brown and a skewer
>>>> inserted into the middle of the middle muffin comes out clean.
>>>>
>>>> Allow to cool in the pan for about 5 minutes, and then gently loosen
>>>> the sides with a knife or fork, and turn the whole pan over to remove
>>>> the muffins. Allow them to cool a few more minutes on a wire rack.
>>>>
>>>>
>>>>
>>> Thanks, Wayne. Those sound VERY interesting. When I take a break
>>> from LCing, I'll give them a try. Does this recipe have a name?
>>> Is it old?
>>>
>>
>> Yes, it's not ancient, but dates from around 1900. The recipe is from a
>> locally printed church cookbook and simply called "Currant Muffins".
>>
> It qualifies as an antique then. It looks so good--and
> interesting. Thanks again, Wayne.
>

You're welcome!

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 18hrs 13mins
*******************************************
You have to stay in shape. My
grandmother started walking five miles
a day when she was 60. Now she's 97

Omelet wrote:
>
> My sister and I tend to use rosewater as a body spray.

Jacelyne & Perkoms, the rose bush gals! <G>

Martin S > wrote:
> Sheldon wrote:
> > Where's your entire recipe?
>
> You find it hehttp://www.theoldecookeryTROLL


I don't think that's a cake so much as a mud pie, the proportions are
way off and there's no leavener. Anyway if you add the rosewater to
the ingredients and then bake it the rose water aroma will disapate
from the heat... make a rosewater syrup and drizzle on your mud pies
after baking.... perhaps make them into a mud pie stack with rosewater
flavored whipped cream between.... but otherwise doesn't seem very
appetizing, in fact that recipe is disgusting and a total waste of
good ingredients. I think you're a TROLL pushing that fercocktah web
site, in fact I know you're a TROLL... get the **** out of here,
douchebag.

Wayne Boatwright wrote:
> On Mon 08 Sep 2008 05:43:01a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Sun 07 Sep 2008 01:10:05p, Omelet told us...
>>>
>>>> In article >,
>>>> Martin S > 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.
>>>>> OK, it might be my bottle then. I added 3 tbl spoons this time, and
>>>>> still no taste. It smells but doesn't give any taste. I've ordered a
>>>>> new bottle from another vendor - so hopefully next time then ...
>>>> You could always look for Rose essential oil, but it's a tad more
>>>> expensive.
>>> Yes, essential oils are great for flavorings and are highly
>>> concentrated. The rosewater I've have always bought is from Caswell &
>>> Massey. It's very full-flavored.
>>>
>> Is that intended for use in food? I ask because roses can be
>> heavily sprayed with chemicals. I try to buy organic rosewater,
>> but even that doesn't say it's for use as food. I guess I'd have
>> to same question about rose essential oil.
>>
>
> The Caswell & Massey product is approved for use in food products.
>
Thanks, Wayne. Do you order it or get it in a store? I think
they still have at least one store in Boston, so I may just go
there when I next head in that direction.

--
Jean B.

In article >,
"Jean B." > wrote:

> Wayne Boatwright wrote:
> > On Sun 07 Sep 2008 01:10:05p, Omelet told us...
> >
> >> In article >,
> >> Martin S > 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.
> >>> OK, it might be my bottle then. I added 3 tbl spoons this time, and
> >>> still no taste. It smells but doesn't give any taste. I've ordered a
> >>> new bottle from another vendor - so hopefully next time then ...
> >> You could always look for Rose essential oil, but it's a tad more
> >> expensive.
> >
> > Yes, essential oils are great for flavorings and are highly concentrated.
> > The rosewater I've have always bought is from Caswell & Massey. It's very
> > full-flavored.
> >
> Is that intended for use in food? I ask because roses can be
> heavily sprayed with chemicals. I try to buy organic rosewater,
> but even that doesn't say it's for use as food. I guess I'd have
> to same question about rose essential oil.

Not just rose, but any essential oil.
I've personally only used Bergamot and mints.

But, if it's safe to put on your skin used as a perfume, or breathed in
being used as a hot potpourri, it should be ok to eat it?
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain