[Sca-cooks] rose hip soup

Daniel Myers edoard at medievalcookery.com
Tue Mar 11 09:01:01 PDT 2008

On Mar 11, 2008, at 11:05 AM, Georgia Foster wrote:

> One of the gentle ladies in my home kingdom, I don't believe her to  
> be on this list, was asking about Rose Hip Soup.  Another gentle  
> lady had heard of it, and I believe she discussed it as a 'cold  
> fruit soup.  The concept was discussed to be of a period 'Viking'  
> food, and the other lady disucssed having same in Swedish, and  
> described it as a little slice of heaven, but it was a modern dish  
> (she indicated she had seen it prepared from a packet "Like onion  
> soup mix" but that she had "never seen it in the US"..  Given that  
> I have never heard of such a thing, I commenced to wondering ...
> Anyone on this wonderfully knowlegable list every hear of Rose Hip  
> soup?  Know how it is prepared?  Is it also a period food?  Are  
> there differences between the period verion and the modern one?

The only medieval recipe I've come across for rose hips is this one:

To make a Tarte of hippes. Take Hippes and cutte them, and take the  
seedes out, and wash them verye cleane, and put them into your Tarte,  
and season them with suger, sinamon and ginger.

So you must preserve them with suger, Cinamon and Ginger, and put  
them into a gelly pot close.

[The Good Housewife's Jewell (England, 1596)]

The last part about preserving them could be taken as your cold fruit  
soup, I suppose.  I would assume it used a liquid as well, perhaps  
wine - unless rose hips are exceptionally juicy, are they?

- Doc

  La sauce ne vaut pas mieux que le poisson.
  The sauce should not be better than the fish.

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