SC - rose recipes

[Mark Harris]

Aoife asks:
I have a large number of wild rose hips growing, and I'd like to harvest
them and do something.I've been bitten by that "preserve for the winter"
bug. Someone once lent me a source that had "A Tarte of Hyppes" in it, but I
can't track it down now. Do any of you have any other ideas? This sounds
<<<<<<

Take a look at this file in the FOOD section of my Stefan's 
Florilegium:
cook-flowers-msg  (18K)  1/ 5/96    Cooking with flowers. Medieval flower dishes

There are several recipes in there for items using roses, including
the one I have pasted below. It also includes a message that includes
the Hungarian rose fritters recipe posted here recently, but this 
message was apparantly posted to the Rialto in 1994. I have added
the messages posted here on cooking with flowers but that version
won't be on the Website for another week or two.

If you have too many rose petals for eating you might consider
making rose beads out of them. See this file in the RELIGION section:

rosaries-msg      (54K)  8/ 6/97    Period rosaries and their use. Making rose 
                                       beads.

You could also try rose oil or rose-water. But at the cheap price for rose-water,
I don't know if it is worth the effort unless just for the learning experience.
For more info on this try this file in the PLANTS, HERBS AND SPICES section:

rose-water-msg    (32K)  8/11/97    Where to buy. How to make. Rose-water uses.

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

Hope this helps.
   Stefan li Rous
   markh at risc.sps.mot.com

- -----
From: hrjones at uclink.berkeley.edu (Heather Rose Jones)
Newsgroups: rec.food.historic,rec.org.sca
Subject: Re: Pre-1600 flower dishes
Date: 11 Mar 1994 05:12:42 GMT
Organization: University of California, Berkeley

In article <2lo4oq$isk at alpha.epas.utoronto.ca>,
Michael McKay <mmckay at epas.utoronto.ca> wrote:
>	A friend of mine is planning on hosting a feast in July called
>the "Feast of Flowers" and she wants me to cater it with pre-1600
>dishes that employ flowers. Can any of you give me some recipes or sources?

Look for a recipie called "Sambocade". In its original form (many later
corrupted versions appear) it was a fritter of elder flowers. If you can find, 
it, there is a facsimile reprint (probably by the "English Experience"
series, but I'm missing some of the title pages) of a 1653 book entitled
"A Book of Fruits and Flowers" that has some relevant recipies -- although
later than your target period. The collection "A Fifteenth Century Cookry
Boke" has the following recipie:

Roseye

Take Almaunde Mylke and flowre of Rys, & Sugre, an Safroun,
an boyle hem y-fere; than take Red Rosys, and grynd fayre in a
morter with Almaunde mylke; than take Loches, an toyle hem with
Flowre, an frye hem, & ley him in dysshys; than take gode pouder,
and do in the Sewe, & caste the Sewe a-bouyn the lochys, & serve forth.

In other words, make a sauce of almond milk and rose petals thickened
with rice flour, and pour it over fried fish.

The same source has sauces/puddings (in the modern sense) flavored with
primroses, hawthorn flowers, or violets. Check it out.

Tangwystyl verch Morgant Glavryn  



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