[Sca-cooks] [SCA_Subtleties] US Mention was Difference between rosewater and damask water?

Johnna Holloway johnnae at mac.com
Sun May 9 17:17:16 PDT 2010


Another thought on damask water

Robin M. Mower "Rose Water"  The Oxford Encyclopedia of Food and Drink  
in America. Ed. Gordon Campbell. Oxford University Press, 2003.    10  
May 2010

"Rose Water   "Introduced to Europe from Arab cuisine by the Crusaders  
in such dishes as marzipan and Turkish delight, rose water is the  
distillate of rose petals, most famously from the damask rose.  
Substitutes for the distillate have been made by adding attar of rose,  
which is the oil extracted from crushed roses, to water.
Colonial Americans used rose water as a flavoring, similar in purpose  
to the later-introduced vanilla, in confectionery and dessert recipes  
inherited from Europe and in syrups used to flavor beverages. Rose  
water also flavored savories, such as chicken pies and creamed  
spinach. Some housewives, even as late as the 1880s, distilled their  
own. Others purchased it, perhaps as “Double Distilled Damask Rose  
Water” from the Shakers, a religious sect respected for the quality  
and purity of their products and for their rose water apple pie."

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This seems to indicate that in the USA it has long been sold as just a  
type of rosewater.


hope this helps

Johnnae




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