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This is an excerpt from Recipes from John Crophill's Commonplace Book
(England, 1485)
The original source can be found at MedievalCookery.com

Rosee. Tak fleysch of hennys & pork & seth it & mak good broth & cler tak levis of rosys wel lesyn & clene wasch hem & grynd hem & tempre hem with the broth & do it to the fyer tak flour of rys or of wastelbred mak it chargeaunt tak so then of the hole rosys and do ther to & let it wellen tak a perty of saundrys and saffron to the colour do to salt do it fro the fyer & qwan it sal ben dressed strew in the disch of the levis of the rose as it were in the manere of pouder.

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