[Sca-cooks] period rose hip recipe

[Stefan li Rous]

Here is a period rose hip recipe that I've not seen mentioned yet. And this
one isn't in the Florilegium, yet. This was in my file of stuff to get added
to the cook-flowers-msg file in the next update.

Stefan

> Date: Mon, 08 Oct 2001 21:01:58 -0400
> From: Philip & Susan Troy <troy at asan.com>
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] And now- for something completely different!- rose hips!
>
> Seton1355 at aol.com wrote:
> > What part of the rose it it's hip?
> > Phillipa
>
> Rather pronounced on certain female roses when they walk. Seriously, it's the fruiting body left after the flower ripens and the petals fall off. They look a little like very small red apples, and are rather sour. Aintcha ever had rose hip tea?
>
> BTW: from the Forme of Cury, # 86 as counted in CoI...
>
> 86. Sawse Sarzyne. Take heppes and make hem clene. Take almaundes
> blaunched; fry hem in oile and bray hem in a morter with heppes. Draw it
> up with gode red wyne, and do (th)erin sugur ynowh(gh) with powdour
> fort: lat it be stondyng, and alay it with flour of rys, and color it
> with alkenet and messe it forth; and florissh it with pomme garnet. If
> (th)ou wilt, in flesshe day, see(th) capouns, and take (th)e brawn and
> tese hym smal, and do (th)erto, and make the licour of (th)is broth.
>
> Adamantius

--
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 ****