Senin, 06 Juni 2011

Download Rose Recipes from Olden Times, by Eleanour Sinclair Rohde

Download Rose Recipes from Olden Times, by Eleanour Sinclair Rohde

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Rose Recipes from Olden Times, by Eleanour Sinclair Rohde

Rose Recipes from Olden Times, by Eleanour Sinclair Rohde


Rose Recipes from Olden Times, by Eleanour Sinclair Rohde


Download Rose Recipes from Olden Times, by Eleanour Sinclair Rohde

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Rose Recipes from Olden Times, by Eleanour Sinclair Rohde

Product details

Paperback: 96 pages

Publisher: Dover Publications; Revised ed. edition (July 1, 1973)

Language: English

ISBN-10: 0486229572

ISBN-13: 978-0486229577

Product Dimensions:

5.5 x 0.8 x 8.5 inches

Shipping Weight: 4.8 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

10 customer reviews

Amazon Best Sellers Rank:

#691,204 in Books (See Top 100 in Books)

I have been looking for a book like this for the longest. Good reference to have.

The book is in fine condition. The first fun part will be translating the recipes into modern English. And figuring out the exact measurements in the recipes!

Adorable.

Old recipes for people who enjoy roses and DIY

Fantastic!

Rose Recipes from Olden Times by Eleanour Sinclair Rhode is a CLASSIC on the subject by a renowned author. Purchased to give as a gift to a fellow rosarian.

If you're looking for real recipes using roses as the ingredient this book is pert near useless.Yes, there are recipes, that the author has copied verbatim, in "olde world" language that is hard to understand."Take drie rose leaves and keep them close in glasse" and what is a "grosse powder" how much is "twentie graines", or "half a drame"?What the heck is a "Taffety bag"?Very quaint, but can someone translate please?I gave the book a 2 because it is pretty.If you want more than pretty, if you really want to know how to dry roses or cook with rose hips and petals, this book doesn't deliver.

This book IS charming, but the recipes (or "receipts" as they were called in "olden times") are definitely archaic, utilizing ingredients and measurements which are long obsolete.The idea that being familiar with Olde English will enable you to easily prepare the recipes is well, just erroneous (as implied by Martha Tanner; see comments: Useless Rose Recipes). Linguistic aptitude may enhance your understanding, but it's not enough to guarantee success with actually making the recipes.While this book is interesting from a historical perspective, the recipes are impractical from a modern standpoint. Oh sure, Googling can help demystify the arcane measurements, but just try buying musk and civet at your local pharmacy (as done in "olden times"). They are simply not available to regular folk in this day and age. And because of the rarity, cost, and controversy associated with these ingredients, they have even fallen out of favor/use in professional perfumery as well.The appeal of this book lies in its antiquity, which ironically is the same thing that prevents its practical application and usefulness.To sum up: The recipes require experimentation and adaptation. For the truly determined, this will undoubtedly lead you to other paths of discovery as you will certainly need to do further research to prepare the recipes. If this is right up your alley, then great -- don't hesitate to buy the book.On the other hand, if you are hoping to open the book and get right to it and make something right away -- well, this isn't it. Instead, try something from Victoria, by Hearst Publishing. The recipes, inspired by those from the past, are modern and doable.

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