[Sca-cooks] rose hip soup

Dragon dragon at crimson-dragon.com
Tue Mar 11 09:09:49 PDT 2008


Daniel Myers wrote:

>On Mar 11, 2008, at 11:05 AM, Georgia Foster wrote:
>
> >
> > One of the gentle ladies in my home kingdom, I don't believe her to
> > be on this list, was asking about Rose Hip Soup.  Another gentle
> > lady had heard of it, and I believe she discussed it as a 'cold
> > fruit soup.  The concept was discussed to be of a period 'Viking'
> > food, and the other lady disucssed having same in Swedish, and
> > described it as a little slice of heaven, but it was a modern dish
> > (she indicated she had seen it prepared from a packet "Like onion
> > soup mix" but that she had "never seen it in the US"..  Given that
> > I have never heard of such a thing, I commenced to wondering ...
> >
> > Anyone on this wonderfully knowlegable list every hear of Rose Hip
> > soup?  Know how it is prepared?  Is it also a period food?  Are
> > there differences between the period verion and the modern one?
>
>
>The only medieval recipe I've come across for rose hips is this one:
>
>To make a Tarte of hippes. Take Hippes and cutte them, and take the
>seedes out, and wash them verye cleane, and put them into your Tarte,
>and season them with suger, sinamon and ginger.
>
>So you must preserve them with suger, Cinamon and Ginger, and put
>them into a gelly pot close.
>
>[The Good Housewife's Jewell (England, 1596)]
>
>
>The last part about preserving them could be taken as your cold fruit
>soup, I suppose.  I would assume it used a liquid as well, perhaps
>wine - unless rose hips are exceptionally juicy, are they?
---------------- End original message. ---------------------

No, they are not juicy at all. Rather dry actually.

I have a bunch of them from my garden and really don't have a clue 
what to do with them. I know rose hip jelly and rose hip tea are the 
most common things done. I'd like to experiment with them but have 
not done so as yet.

Dragon

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  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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