[Sca-cooks] Orange Flower Water

[Suey]

Lilinah wrote:


> Strangely, I haven't seen recipes using orange flower water within 
> SCA period (anyone know of any?). Yes, i know that oranges came a bit 
> late, but the first recipe i recall seeing orange flower water is 
> from the mid-17th C., in "Le Cuisinier Francois"
>
>
>   
    As pointed out in Jadwiga Zajaczkowa's reply Sent Sovi I have also 
found it used in the recipe for Sweet and Sour Grape Sauce. Rose water 
is used in the Sweet and Sour Recipe and in Blancmange and Amidon. I did 
not find orange water in the 13th C Anonymous  Hispano-Arab Manuscript 
but did find some 10 recipes I think calling for rosewater. Five use it 
to dissolve camphor, saffron, gum Arab and musk. One calls for it to be 
sprinkled on dough while others sprinkle the dish with it. I do not see 
that Nola used orange flower water but on innumerous occasions he does 
call for orange juice.
    It does make sense that other flowers were distilled to flavor water 
as we see with medieval salads.- If it grows in the garden use it. 
Suey