To make Conserue of Roses
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Treasurie of commodious Conceits (England, 1573 - J. Holloway, transcr.), entitled "To make Conserue of 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:

To make Conserue of Roses, or other Flowers. Cap. xvii. TAke the Buddes of Red Roses, somwhat before they be ready to spred: cut the red part of the leaues from ye white, then take the red leues and beat and grind them in a stone morter with a pestell of wood, and to euery ounce of Roses, put .iii. ounces of suger in ye grinding (after the leues ar wel beaten) and grinde them together till they be perfectlye incorporated, then put it in a glas made for the nonce: and of purpose: or els into an earthe pot: stop it close, and so kepe it. Thus ye may make conserues of all kynde of flowres vsed therunto.

The vertue of the conserue of Roses.

COnserue of Roses comforteth the stomack, the heart and all the bowells, it molyfyeth and softneth the bowells, and is good againste blacke Color: melancoly, conserues of white roses doth loose the belly more then the red.

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


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Searchable index of "The Treasurie of commodious Conceits". Medieval Cookery.
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