[Sca-cooks] rose hips in food

[Stefan li Rous]

Anahita commented:
> (1) perhaps rose buds rather than rose hips? I have seen rose flowers
> in a number of recipes, but not rose hips.

It could be rose buds, however there are plenty of recipes that include
rosehips, some of which are period or near-period. Check this file in
the FOOD section of the Florilegium:
cook-flowers-msg  (78K)  2/23/01    Cooking with flowers. Medieval
flower dishes
http://www.florilegium.org/files/FOOD/cooking-flowers-msg.html

Here are a few excerpts:
> Hi, Katerine here.  Aiofe asks about things to do with rose hips.  There's
> a recipe for Heppee, a rose hip pottage, in one of the 14th C MSs in
> Cury on Inglysch.
>
> - -- Katerine/Terry

> There are plenty of recipes using Rose Hips in Elinor Fettiplace
> (Renaissance cooking I know).  Also Martha Washington's too I believe.  If
> you cannot get hold of these two, give me a call and I'll bring them with me
> next time I visit your group.
>
> Mel.

> I have found the following book useful:
>
> Rhode, Eleanour Sinclair, Rose Recipes form Olden Times, Dover, 1973, 95p.
> ISBN: 0-486-22957-2
> _______________________________
> 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.
> ____________________________
> 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.
>
> ____________________________
> 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.

> Hello!  The reference you asked about is "Rose Recipes from Olden Times" by
> E. S. Rohde, rpt. Dover Publ., Inc, New York, 1973.  I'm pretty sure it's
> still in print.  The tart of rose hips is on p. 75:
>
> "To Make a Tart of Hips
> 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, bake it scrape
> on sugar and serve it in.  From The Art and Mystery of Cookery Approved by
> the Fifty-five Years Experience and Industry of Robert May 1671."
>
> Other recipes include Marmalade, Jam, conserve of rose hips, and sauce
> eglantine.  Most of the other recipes are for petals, not hips.
>
> Cindy/Sincgiefu

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****