[Sca-cooks] Re: Rose Sugar

[Sue Clemenger]

Hi.  I'm clearing out old emails, and ran across this one...so please
pardon me if my question below got answered!
Does anyone have any idea if they left the rose petals in the sugar, or
were they removed at some part?
Also, is there anything about using other fragrant flowers?
--maire, belatedly

Elise Fleming wrote:
>
> Greetings.  A rose sugar recipe from "Naturen Bloeme" (Flower of
> nature), 1265-1270, printed in Vol.20 of PPC:
> "Rose sugar (suker rosaet) is made in the following way: rose petals
> that have been rubbed fine with sugar are put in a glass jar and
> left in the sun for 30 days; the contents must be stirred daily; the
> jar must be well sealed and it will remain good for three years."
>
> Joop Witteveen, the author of the article "Rose Sugar and Other
> Medieval Sweets", PPC 20, included a second recipe from 1600:  "Take
> as many red roses as you wish and rub them fery fine, adding three
> times as much sugar.  Mix this well and set it well sealed in the
> sun.  Mix it now and then with a spatula."
>
> Alys Katharine
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks