[Sca-cooks] Rose Water vs. Damask Water

[Elise Fleming]

Greetings!  A question was posted to our kingdom's cookery list about 
the difference between rose water and damask water.  Both are called for 
in Partridge's Treasurie of Commodious Conceits, 1591.  Since both are 
called for, there must be a difference.  Does anyone know what it would be?

The beginning of the marchpane recipe says, "TAke halfe a .li. of 
blanched Almons, & of white sugre: a quarter of a .lb.: of Rosewater,
halfe an ounce: & of Damaske water, asmuche. Beate the Almons with a 
little of the same water, and grinde them til thei be smal: let them on 
a few coles of fier, til thei wax thick: then beate them agayne with the 
Sugre, fine: Then mixt the sweet waters and them together: and so gather 
the, & fashion your Marchpane..."

Thanks for any clues you might give.  I couldn't find anything on the 
Internet that gave a hint.

Alys K.
-- 
Elise Fleming
alysk at ix.netcom.com
http://home.netcom.com/~alysk/