Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Making a Rose from Ribbon
From The national course in home economics, 1917
Serves 1
Use two harmonizing shades of ribbon for a better appearance.
A modern interpretation · AI-generated from the original record
Ingredients
- one and one-half yards of ribbon
- two petals two inches
- two petals one and three-fourths inches
- three petals two and one-half inches
- three petals three inches
- a piece of medium heavy wire
Method
Cut petals from ribbon folded in two.
Gather raw edges and overcast them.
Shape petals by turning corners down and fastening them.
Bend one end of wire back and twist it around the stem.
Wrap with darker ribbon to form the center of the rose.
Sew raw edges to wire.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 16. The excerpt below is the record exactly as published.
two petals one and three-fourths inches. Cut two petals two inches. Cut three petals two and one-half inches. Cut three petals three inches. With each petal folded in two, run a gathering thread through the raw edges, then overcast them. Turn the corners of the first two petals down square, and fasten them down from underneath, through one thick- ness of ribbon, so stitches will not show (Fig. 2). Roll down the corners of the other petals (Fig. 3)- Cut a piece of medium heavy wire
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