[Sca-cooks] Rose Sugar containers

[Stefan li Rous]

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". I assume this is probably
referring to a ceramic/pottery jar with a pottery lid since cork
doesn't appear to have been used then. Or would this have been a
wooden lid? I'm assuming what we would consider a "wide-mouth" jar,
but perhaps not. Either way, how would they have sealed it? The
lid was tight fitting in the ceramic jar? I doubt this since to do
this the lid and jar mouth need to be pretty regular and symmetric.
Would they have sealed the lid with wax or sealing wax? grease?


--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
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