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This is an excerpt from MS Douce 257
(England, 1381)
The original source can be found at MedievalCookery.com

Rosee. Tak þe flowrys of rosys and wasch hem wel in water, and after bray hem wel in a morter; & þan tak almondys and temper hem, & seþ hem. & after tak flesch of capons or of hennys and hac yt smale, & þan bray hem wel in a morter, & þan do yt in þe rose so þat þe flesch acorde wyþ þe mylk, & so þat þe mete be charchaunt; & after do yt to þe fyre to boyle, & do þereto sugur & safroun þat yt be wel ycolowrd & rosy of leuys of þe forseyde flowrys, & serue yt forþ.

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