[Sca-cooks] More Rose Hip recipes

Johnna Holloway johnna at sitka.engin.umich.edu
Wed Mar 12 07:38:11 PDT 2008

I came up with these this am while looking for something in EEBO-TCP.

The second part of the good hus-wiues iewell 
Dawson, Thomas.

Another.  ONions in flakes laid round about the dishe, with minced 
carrets laid in the middle of the dish, with boyled Hippes in fiue 
partes like an Oken leafe, made and garnished with tawney long cut with 
oil and vineger.

A choice manual of rare and select secrets.
Kent, Elizabeth Grey. 1653.

To make a Tart of Hips.

Take Hips, and cut them, and take out the seeds very clean, then wash 
them, sea|son them with Sugar, Cinnamon, and Ginger, then close your 
Tart, bake it, ice it, scrape on Sugar, and serve it.


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