SC - mishmishiya tagine recipe (LONG)

[Ann Sasahara]

Greetings

I have found the following book useful:

Rhode, Eleanour Sinclair, Rose Recipes form Olden Times, Dover, 1973, 95p.
ISBN: 0-486-22957-2
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Sauce Eglantine for mutton from Balmoral Castle (may be OOP)

Briar rose hips
sugar
lemon juice

Remove all seeds from the hips and then make a puree of them with as
little water as possible.  Sweeten to taste and add a little lemon juice.
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Rose Hip Marmalade

wild rose hips
sugar

To every pound of rose hips allow half a pint of water.  Boil till the
fruit is tender.  Pass through a sieve fine enough to hold back the seeds.
To each pound of pulp allow a pound of sugar.  Boil till it jellies.

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To Make a Tart of Rose Hips (Robert May, 1671)

Take hips, cut them and take out the seeds very clean, then wash them and
season them with sugar, cinnamon and ginger, close the tart and bake it
scrape on suger and serve it in.


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