Recipes > Desserts > Icings & Fillings > Rose Glaze

Rose Glaze


  • 1 cup sugar
  • 1/2 cup water
  • 2 tablespoonfuls rose water
  • a little prepared cochineal


Boil the sugar with the water till it forms a thread between 2 fingers; remove at once and add the rose water and cochineal, to color it to a delicate pink; stir for a minute and then pour it over the cake. Small cakes may be dipped into the glaze and set in a dry place which is free from dust to dry.


Desserts and Salads (1920).


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