SC - another - Rose water question

[Butterfield, Margaret]

I have heard of distilling by putting a wok on a large pot, like a lid.  In
the center of the large pot place a heavy (enough not to float) jar or bowl,
etc.  Boil your concoction in the large pot and keep adding ice to the wok
to assist in condensation.  The shape of the wok directs all the vapors to
drip right into the bowl.  

> -----Original Message-----
> From:	Bonne of Traquair [SMTP:oftraquair at hotmail.com]
> Sent:	Friday, April 16, 1999 11:28 AM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - another - Rose water question
> 
> 
> 
> When the 
> >>  roses come out, should I just collect the petals and but them in a 
> jar of 
> >>  rose water?
> 
> >>  Anybody ever make their own rose water!
> >
> >Not REAL rose water of course, because it's distilled, and of course 
> here in 
> >the US that's a no no. 
> 
> Why a no no to distill water, as opposed to distilling alcohol?  
> 
> >Of course I would never do such a thing. Hypothetically of course... 
> you 
> >could, if the law allowed... put the water over very low heat, maybe 
> in say, 
> >a pressure cooker not locked down, and cool the vapors that come out 
> the vent 
> >with copper tubeing. 
> 
> This sounds like too much work.  All the recipes I've seen (near 
> medieval and modern) involve stuffing petals into water, boiling, 
> cooling, repeating, adding more petals as available, boiling, cooling, 
> repeating.  Eventually, strain, boil and bottle it up. Alternative to 
> boiling are recipes which have the petals and water slurry kept gently 
> warm for long periods, adding petals and eventually straining, 
> boiling, bottling.
> 
> The Spurling book re: Fettiplace has a set of instructions or a 
> description, that's the only sure thing I can direct you to at the 
> moment.  Oh, and the Florilegum has a large file on the topic of what 
> to do with flowers.  
> 
> Bonne
> 
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