[Sca-cooks] rose vinegar period recipe (no redaction) long

[Louise Smithson]

I thought that I had seen it somewhere. (long s has been substituted for
s throughout, otherwise spellings are unchanged)
This recipe comes from "The treasurie of commodious conceits, and hidden
secretes, commonlie called The good huswives closet of provision for the
health of her household.  London.  Printed by Riechard Jones at the Rose
and Crowne neere Holborne bridge, 1591.
To make Vinigre of Roses. Chap 5.
In Sommer time when Roses blow, gather them, ere they be full spread or
blowne out, and in drie weather: plucke the leaves, let them lie halfe a
day upon a faire boord, then have a vessel with vinigre of one or two
galons (if you wil make so much Roset) put therin a great quantitie of
the said leaves, stop the vessell close, let it stand a day and a night,
then devide your Vinigre, & Rose-leaves together in two partes, put them
into two great glasses, and put in rose leaves inough: stop the glasses
close, set them upon a shelfe under a wall side, where the Sun may come
to them the most part of the day, let them stand there al the whole
sommer long: and then strain the Vingre from the Roses, and keep the
Vinigre.  If you doo once in ten daies take and strain out the
Rose-leaves, and put in  new leaves of halfe a daies gathering the
Vinegre will have the more odour of the Rose.  You may uss in steed of
vinegre, wine, that it may ware eagre, and recieve the vertue of the
Roses, both at once.
Moreover, you may make your Vineger of Wine, white, red, or claret: but
the red doth most binde the belly, and the white doth most loose.
Also, the Damaske Rose is not so greate a binder as the Red Rose, and
the white Rose looseth most of all: hereof you may make Vineger Roset.
Thus also you may make Vineger of Violets, or of Elderne flowers: but
you must first gather and ble (? dry?) your flowers of Elderne as shall
be shewed here after, when we speake of making Conserve of Elderne
flowers.