To make Rosemary water
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "To make Rosemary water". [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:

To make Rosemary water. Take the Rosemarye, and the flowres in the middest of May, before sunne arise, and strippe the leaues and the flowres from the stalke, take foure or fiue alicompane rootes, and a handfull or two of Sage, then beate the Rosemarye, the Sage and rootes together, till they be very small, and take three ounces of Cloues, iij ounces of Mace, iij. ounces of Quibles, halfe a pound of Anniseedes, and beate these spices euery one by it self. Then take all the hearbes and the Spices, and put therein foure or fiue gallons of good white wine, then put [i]n all these Hearbes and Spices, and Wine, into an earthen pot, and put the same pot in the ground the space of sixteene dayes, then take it vp, and styll in a Styll with a very soft fire.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

rosemary
flowers
elecampane
sage
cloves
mace
cubebs
anise
herbs
wine

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Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?goodh:165>. Accessed on November 16, 2025, 3:27 am.