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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

C - Roseye. Take Almaunde Mylke an flowre of Rys, and Sugre, an Safroun, an boyle hem y-fere; than take Red Rosys, an grynd fayre in a morter with Almaunde mylke; than take Loches, an toyle (Note: Rub, cover) hem withFlowre, an frye hem, and ley hem in dysshys; than take gode pouder, and do in the Sewe, and caste the Sewe a-bouyn the lochys, and serue forth.


Other versions of this recipe:

Rose (Liber cure cocorum [Sloane MS 1986])

Rose (A Noble Boke off Cookry)

Rosee (Forme of Cury)

Rosee (Fourme of Curye [Rylands MS 7])

For to make Rosee (Forme of Cury)