[Sca-cooks] Recipes with roses?

[Louise Smithson]

How about Applemoyfe, kicked up apple sauce
To make an applemoy*e
Original recipe from:  A propre new booke of cokery.  Imprinted at
London in Paules churchyard by Richard Lant and Richarde Bankes 1545.
Take a dozen apples and either roast or boil them.  Draw them through a
strainer with the yolks of 3 or 4 eggs in all.  And as you strain them
temper them with 3 or 4 spoonfuls of damask water, if you like, then
take and season it with sugar and half a dish of sweet butter and boil
them upon a chafing dish in a platter and cast biskits or cinnamon and
ginger upon them and so serve them forth.
Applemoyfe a 16th Century recipe for apple "sauce"
Ingredients
4 apples (Gala or Fuji)
1 egg yolk
10ml spoon rosewater
2 oz butter
1 tablespoon sugar
Dusting mixture consisting of:
2 parts Cinnamon: Cinnamomum zeylanicum
1 part Ginger: Zingiber officinale

Method
Place apples whole in cold water which was bring to a boil and simmer
until tender (25-30 minutes).  Remove from the pot and allow to cool
before passing through the sieve, this yields 2 cups of apple sauce.
Return the apple sauce to a clean pan and add the butter, sugar,
rosewater and egg yolk.  Heat the mixture gently while stirring
constantly until it begins to thicken.  Do not allow the mixture to boil
or you get scrambled eggs.  At the first sign that the dish has reached
simmering point remove it from the heat and cool in an ice bath (to
arrest further cooking). Transfer to a serving dish or bowl and serve
warm or cold.  Just prior to service sprinkle a good pinch of the spice
mixture given above onto the surface of the apples.