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To Make Uineger Of roses


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make Uineger of Roses. Chapter. viii. IN Sommer time when Roses blowe, gather them ere they be full spred or blowne out, and in dry wether: plucke the leaues, let them lye halfe a day vpon a fayre borde, then haue a vessel with Uineger of one or two gallons (if you wyll make so much roset,) put therein a great quantity of the sayd leaues, stop the vessell close after that you haue styrred them wel together, let it stand a day and a night, then deuide your Uineger & Rose leaues together in two parts put the in two great Glasses & put in Rose leaues ynoughe, stop the Glasses close, set them vpon a Shelfe vnder a wall syde, on the Southside wtout your house where the Sonne may come to them the most parte of the daye, let them stande there all the whole Somer longe: and then strayne the vineger from the Roses, and keepe the vinegre. If you shall once in .x. dayes, take and strain out Rose leaues, and put in newe leaues of halfe a dayes gatheryng, the vyneger wyll haue the more flauor and odour of the Rose.

You may vse in steede of Uinegre, wyne: that it may wexe eygre, and receiue ye vertue of the Roses, both at once. Moreouer, you may make your vineger of wine white, red, or claret, but the red doth most binde the bellie, & white doth most lose. Also the Damaske Rose is not so great a binder as the red Rose, and the white Rose loose th most of all: wereof you may make vinegre roset.

Thus also, you may make Uinegre of Uiolets, or of Elder flowers: but you must first gather & vse your flowers of Eldern, as shalbe shewed hereafter, when we speake of makyng Conserue of Elderne flowers.

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