Plain jelly, commonly apple, flavoured with rose. The early receipt from Richard Dolby simply adds rose water to apple jelly, but it is now more customary to use rose petals.
Original Receipt in the 'The Cook's Dictionary and House-keeper's Directory' (4th edition) by Richard Dolby, 1830
Make a clear apple jelly colour it with cochineal infused in double distilled rose water and just before the last boiling put in half a glass of the best double distilled rose water
Original Receipt in 'Desserts And Salads' by Gesine Lemcke, 1892 (1920 edition)
162. Rose Jelly.- Put 1 quart of freshly gathered rose leaves in a glass jar, squeeze the juice of 1 lemon over them, pour over the whole 1 cup boiling water, close the jar tightly and set aside till next day; then press out the juice (by putting the rose leaves in a coarse bag), let the liquid run through filtering paper (see Clarifying Fruit Juice), add 1 pint cold clarified sugar syrup, ½ pint white wine and 2 ounces clarified gelatine; next pour the jelly into a mould and set aside to cool.
Rosee or Roseye
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