7 - How to preserve whole Roses
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This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "7 - How to preserve whole Roses". [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:

7 - How to preserve whole Roses, Gilliflowers, Marigolds, &c. Dip a Rose that is neither in the bud, nor overblowne, in a sirup, consisting of sugar double refined, and Rose water boiled to his full height: then open the leaves, one by one, with a smooth bodkin, eyther of bone or wood; and presently, if it be a hot sunny day, and whilst the sunne is in some good height, lay them on papers in the Sun, or else dry them with some gentle heat in a close room, heating the room before you get them in; or in an oven upon papers, in pewter dishes: and put them up in glasses, and keepe them in dry cupboards neer the fire: you must take out the seeds, if you meane to eat them. You may proove this, preseving with sugar-candy in stead of sugar, if you please.

Related Recipes
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3 - How to dry Rose-leaves in a most excellent manner. When you have newly taken out your bread, then put in your roses in a sive, first clypping away the whites, that they maybe all of one colour: lay them about one inch in thickness in the sive; and when they have stood half an houre, or thereabouts, they will grow whitish on the top; let them remaine without stirring, till the uppermost of them be fully dried: then stirre them together, and leave them about one other halfe houre: and if you finde them dry in the top, stirre them untill they be thorowly dried: then put them, hot as they are, into an earthen pot, having a narrow mouth, and being well leaded within (the Refiners of gold and silver, call these pots, Hookers): stop it with corke and wet parchment, or with wax and rosin mixed together; and hang your pot in a chimney, or neere a continuall fire, and so they will keep exceeding faire in colour, and most delicate in sent. And if you feare their relenting, take the Rose-leaves about Candlemas, and put them once againe into a sieve, stirring them up and downe often till thy be dry: and then put them vy again hot into your pot.

Note, that you must set vy your oven lid, but not lute it about when you let in your roseleaves, either the first or second time. Post, numero 6. [Delights for Ladies]

6 - Another way for the drying of Rose-leaves. Dry them in the heat of a hote sunny day upon a Leads, turning them vy and downe till they be dry (as they do hay): then put them up into glasses wel stopt and luted, keeping your glasses in warme places; and thus you may keep all flowers: but herbs, after they are dried in this manner, are best kept in paper-bags, placing the bags in close cupboards. [Delights for Ladies]

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


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:7>. Accessed on October 19, 2019, 6:23 am.

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