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paste Of Honeyed roses

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Paste of Honeyed Roses. Take half a ratl of fresh roses and two ratls of honey; take the petals from the roses and scatter them in a ceramic cooking-pan; boil the honey on the fire and remove its foam; add the roses and boil it until it takes the aspect of a paste. Eat it like a nut at meals. Its benefits: for weak stomachs, for the liver, for the onset of dropsy of the lower belly, and it lightens the constitution moderately, God willing.


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