“To make rosewater from the cast-off petals in the garden, gather fresh rose petals from the garden. Place rose petals in deep pot and cover with three cups of water. Simmer for ten minutes. Add one cup of alcohol and pour rose petal mixture through cheesecloth, collecting the liquid into clean, glass bottles. Garnish with sprigs of fresh lavender and a few tiny rosebuds. Cork and store in the wine cellar or buttery until use.”
—Lady Alyssa Carrollton, recipe diary, 26 April 1810