SC - Re: sca-cooks V1 #215 Rosewater
christy at lightspeed.net
christy at lightspeed.net
Mon Jul 28 21:25:22 PDT 1997
The following direction for rose-water are from "Rose Recipes From
Olden Times" by eleanour Sinclair Rohde:
To make an excellent Rose-water, let the flowers be gathered two or
three hours after the sun-rising in very fine weather; beat them in a
marble mortar into a paste, and leave them in the mortar soaking in
their juice for five or six hours; then put the mass into a coarse
canvas bag, and press out the juice to every quart of which add a
pound of fresh Damask Roses, and let them stand in infusion for twenty
four hours. Then put the whole into a glass alembic, lute on a head of
receiver, and place it on sand heat. Distil at first with a gentle
fire, which is to be encreased gradually till the drops follow each
other as quick as possible; draw off the water as long as it continues
to run clear, then put out the fire, and let the alembic stand till
cold. The distilled water at first will have very little fragrancy,
but after being exposed to the heat of the sun about eight days, in a
bottle lightly stopped with a bit of paper, it acquires an admirable
scent.---The Toiler of Flora.
Also:
Some do put rose water in a glass and they put roses with their dew
thereto and they make it to boile in water, then they set it in the
sune tyll it be readde and this water is beste.
Also drye roses put to the nose to smell do comforte the braine
and the harte and quencheth sprites,--Askham's Herbal 1550.
Hope this helps a bit, but I to think it would be easier to find a
middle eastern grocery :).
Best of luck with it,
Christy
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