[Sca-cooks] Rose Sugar containers

[Nancy Kiel]

Perhaps an animal bladder, stretched tightly over the top and tied down,
which will form an airtight seal when it dries.  Of course, once you open
the container, you can't reuse the bladder.  Perhaps some receipts for
preserving other items might have suggestions.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson





>From: Stefan li Rous <StefanliRous at austin.rr.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: [Sca-cooks] Rose Sugar containers
>Date: Tue, 29 Oct 2002 22:58:00 -0600
>
>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
>**** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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