[Sca-cooks] need a little help with uses for rosewater

[Daniel Myers]

On Jun 25, 2004, at 3:46 PM, Finne Boonen wrote:

> hey,
>
> today I accidently stumbled over a shop that was moving, so they ahd
> all their stuff at -30%
> and I picked up  (amongst others) a bottle of rosewater, remembering
> that it was used in several recipes but now I can't find any anymore
> ;(
> and the florilegium rosewater file is about how to make it, not when
> to use it ;(
> anybody got any hints for uses?

Oh, and here are some other source recipes:

[A Proper newe Booke of Cokerye]  To make egges in moneshyne. Take a 
dyche of rosewater and a dyshe full of suger, and set them upon a 
chaffyngdysh, and let them boyle, than take the yolkes of viii or ix 
egges newe layde and putte them therto everyone from other, and so 
lette them harden a lyttle, and so after this maner serve them forthe 
and cast a lyttle synamon and sugar upon them.

[A Proper newe Booke of Cokerye]  To make Blewe manger. Take a capon 
and cut out the brawne of hym a lyve and perboyle the brawne till the 
flesshe come from the bone, and then drye him as drye as you canne, in 
a fayre clothe, then take a payre of cardes and carde hym as small as 
is possyble, and than take a pottell of mylke and a pottell of creame, 
and halfe a pounde of Rye flower, and your carded brawne of the capon 
and putte all into a pan, and stere it al together and set it upon the 
fyre, and wha nit begynneth to boyle put thereto halfe a pounde of 
beaten Suger and a sauserfull of Rose water and so let it boyle tyll it 
be very thicke, then put it into a charger tyll it be colde, and then 
ye maye slyce it as ye doe lieche and so serve it in.

[Two Fifteenth-Century Cookery-Books]  Quynade. Take Quynces, & pare 
hem clene, caste hem on a potte, & caste ther-to water of Rosys; do it 
ouer the fyre, & hele it faste, & let it boyle a gode whyle tyl they 
ben neysshe; & if they wol not ben neysshe, bray hem in a Morter smal, 
draw hem thorw a straynoure; take gode Mylke of Almandys, & caste in a 
potte & boyle it; take whyte Wyne & Vynegre, an caste ther-to the 
Mylke, & let it stonde a whyle; take than a clene canvas, & caste the 
mylke vppe-on, & with a platere stryke it of the clothe, & caste it on 
the potte; gedyr vppe the quynces, & caste to the creme, & do it ouer 
the fyre, & lat boyle; take a porcyon of pouder of Clowys, of Gyngere, 
of Graynys of Perys, of Euery a porcyon; take Sugre y-now, with Salt, & 
a party of Safroun, & alle menge to-gederys; & when thou dressyst 
forth, plante it with foyle of Syluer.


- Doc


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  Daniel Myers
  http://www.medievalcookery.com/
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