[Sca-cooks] Recipes with roses?

Barbara Benson vox8 at mindspring.com
Wed Mar 27 07:51:01 PST 2002


Greetings,

There is a very interesting section in Menagier that I think would be
interesting to try. Hmm, let me dig it up.

Eileen Power Translation, Other Small Needful Things Section
p302
If You would keep Roses Red,
take a dozen buds and put them together as in a ball, and them cover them
round with linen and tie them up with thread into a ball and make as many
balls as you would preserve roses; and then set then in a crock of Beauvais
earthenware and of none other, and fill it with verjuice; and as the
verjuice is sucked up fill it up again, but let the verjuice be very good.
And when you would have the buds full blown, take them out of the bags and
set them in warm water and let them soak for a little.
Item, to keep roses in another manner, take as many buds as you would, and
put them into a bottle of Beauvais earthenware, as many as you can get in.
Afterwards take some of the loosest sand that you can have, and put as much
of it as you can into the bottle and then stop it up well, sot that nothing
can pass in or out, and set the bottle in running water; and the rose will
keep fresh there for the whole year.

I know this is not food, but this entry has always fascinated me. The idea
that they were cutting the roses when they were buds and setting them aside.
And then sometime when there are no roses, say December, they might get them
out for a special occasion!!! When I read that I had to reorder a bit in my
mind my personal image of what things might have looked like in a
Renaissance estate.

Glad Tidings,
Serena da Riva

----- Original Message -----
From: "Morgan Cain (Ansteorra)" <morgancain at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, March 27, 2002 8:56 AM
Subject: [Sca-cooks] Recipes with roses?


This is a multi-part message in MIME format.
--
[ Picked text/plain from multipart/alternative ]
Hello!  For a "rose in any medium" contest <snip> Does anybody have
suggestions?  I have a couple of months <snip>
                                            ---=Morgan




More information about the Sca-cooks mailing list