SC - Re- sca-cooks fish-lon

[Uduido@aol.com]

Tamsin de Lesseley of Seabeck asked:

>Does anyone out there know how to make rosewater?  If so, could you post
>the recipe to the list?  I would be most appreciative.

If you just want to use it, it can be had cheaply. If you are interested
in making some, as well as some other recommended sources, you might
want to look at this file in the PLANTS, HERBS AND SPICES section of my
SCA Rialto Files:

rose-water-msg    (27K)  7/18/97    Where to buy. How to make. Rose-water
uses.

My files can be found at:
http://www.pbm.com/~lindahl/rialto/rialto.html

I have pasted to the end of this message a few of the period and modern
recipes in this file.

Stefan li Rous
markh at risc.sps.mot.com

==================
From: katarndt at aol.com (KatArndt)
Newsgroups: rec.org.sca
Subject: Re: Rosewater
Date: 11 Mar 1997 23:47:56 GMT

I have a recipe for Roes water used as an herbal face astringent that uses
1 cup rose petals for every 2 cups boiling water. Steep until cool and
strain. For Astringent you add 1/4 cup Rubbing Alcohol but I just leave
that out if I'm using it for cooking. Make sure the rose petals are not
sprayed with herbacides or pesticides!!!!


Date: Thu, 8 May 1997 11:58:38 -0400 (EDT)
From: margritt at mindspring.com (Margritte)
To: sca-arts at raven.cc.ukans.edu
Subject: Making Rose Water

Looking through my copy of "The Medieval Home Companion", translated and
edited by Tania Bayard, I found the following instructions for making rose
water:

To make rose water without an alembic:
Take a barber's basin, stretch a kerchief over the mouth, and fasten it,
covering the basin completely, like a drum. Put your roses on the kerchief
and above them set the bottom of another basin containing hot cinders and
live coals.

Has anyone tried something similar to this? Will this give me rose water,
or an essential oil, or is there a difference? I've made rose water before
by setting rose petals in water on a sunny windowsill, but this sounds like
it would probably yield something much stronger.

Note: The manuscript used in "The Medieval Home Companion" has also been
translated as "Le Mesnagier de Paris" (The Householder of Paris), and "The
Goodman of Paris".

- -Margritte


From: Tovah at hubert.rain.com (Tovah)
Date: 08 May 97 04:47:01 GMT
Newsgroups: rec.org.sca
Subject: Another Rose Recipe

  Here is a rose recipe for those who study the culinary arts of the
medieval period.  I have not as yet fully deciphered the recipe, so
please feel free to let me and the other gentles know how the cake
comes out.

                      Tovah of Misty Isles
                      Lady of North Keep
                      a.k.a The Rose Lady

- --------<-<@    --------<-<@    --------<-<@    --------<-<@    --------<-<@

To Make A Cake With Rose Water, The Way Of the Royal Princess, The
Lady Elizabeth, Daughter To King Charles The First

  Take halfe a pecke of flowre (flour), half a pinte of rose water, a
pint of ale yeast, a pint of creame. A pound an a half of butter, six
egges (leave out the whites) four pounds of currants, one half pound
of sugar, one nutmeg and a little salt.
  Work it very well and let it stand half an hour by the fire and
then work it again and then make it up and let it stand another hour
and a halfe in the oven; let not your oven be too hot.

The recipe was found in -- The Queen's Closet Opened.  By W.M. Cook to
Queen Henrietta Maria

<the end>

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