6 - Diverse sorts of sweet handwaters made suddenly or extempore
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "6 - Diverse sorts of sweet handwaters made suddenly or extempore". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

6 - Diverse sorts of sweet handwaters made suddenly or extempore, with extracted oyles of spices. First you shall understand, that whensoever you shall draw any of the aforesaid Oyles of Cynamon, Cloves, Mace, Nutmegs, or suchlike, that you shall have also a pottle or a gallon more or lesse, according to the quantity which you draw at once, of excellent sweet washing water for your table: yea some doe keep the same for their broths, wherein otherwise they should use some of the same kinde of spice.

But if you take three or foure drops only of the oyle of Cloves, Mace, or Nutmegs (for Cinnamon oyle is too costly to spend this way) and mingle the same with a pint of faire water, making agitation of them a pretty while together in a glasse having a narrow mouth, till they have in some measure incorporated themselves together, you shall find a very pleasing and delightfull water to wash with, & so you may alwaies furnish your selfe of sweete water of severall kinds, before such time as your guests shall be ready to sit downe. I speake not here of the oyle of Spike (which will extend very far this way) both because every Gentlewoman doeth not like so strang a sent, & for that the same elsewhere commanded by another Author. Yet I must needs acknowledge it to be the cheaper way, for that I assure my self there may be five or six gallons of sweet water made with one ounce of the oyle, which you may buy ordinarily fo a groat at the most.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

2 - An excellent hand water or washing water very cheape. Take a gallon of faire water, one handfull of Lavender flowers, a few Cloves and some Orace powder, and foure ounces of Benjamin: distill the water in an ordinarie leaden Still. You may distill a second water by a new infusion of water upon the seces: a little of this will sweeten a bason of faire water for your table. [Delights for Ladies]

TO MAKE WATER TO WASH THE HANDS AT TABLE. Boil sage, then strain the water, and let cool until it is luke-warm. Or instead you can use camomile or marjoram, or rosemary : and cook with the peel of an orange. And also laurel leaves [bay leaves] are good for this. [Le Menagier de Paris]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:46>. Accessed on June 6, 2020, 4:30 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:531>. Accessed on June 6, 2020, 4:30 am.

Home : Recipes : Menus : Search : Books : FAQ : Contact