[Sca-cooks] Rose Sugar containers

[Robin Carroll-Mann]

On 3 Nov 2002, at 2:46, Martin G. Diehl wrote:

> Stefan li Rous wrote:
> >
> > Alys Katharine said:
> > > 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."
> >
> > Hmmm, "the jar must be well sealed".
[snip]
> Well, if you have to stri it dsily, that rules out
> using a wax seal eash day -- unless the tight seal
> does not have to be applied for the first 30 days.
>
> Vincenzo

I would think that a jar with a tight-fitting lid or stopper would be
what's meant.  Presumably you want to prevent moisture from
coming in.




Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net