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rose-hips-msg - 5/7/11

 

Medieval use of rose hips. Recipes.

 

NOTE: See also the files: roses-art, rose-oil-msg, rose-syrup-msg, rose-water-msg, 15-16C-Flowrs-art, flower-waters-msg, flowers-msg, orng-flwr-wtr-msg, Scentd-Oils-W-art.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Wed, 9 Feb 2011 13:51:27 -0500

From: Sharon Palmer <ranvaig at columbus.rr.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Rose Hips

 

<<< Someone on my kingdom's cook's list has asked about period Rose Hip

recipes. Any suggestions? >>>

 

From Rumpolt, but not very detailed:

 

Confect 29. Ein Latwerge gemacht von Haynbotten/ da darff man nicht

mehr als Zucker darzu.

 

29. A preserve made from rose hips, that one must no more than sugar to it.

 

Ranvaig

 

 

Date: Wed, 09 Feb 2011 15:21:20 -0500

From: Johnna Holloway <johnnae at mac.com>

To: SCA_Subtleties at yahoogroups.com,    Cooks within the SCA

      <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] [SCA_Subtleties] Rose Hips

 

We have so far:

 

Alys suggesting- Good Huswife's Handmaide -- Tarte of Hippes from 1594

also Robert May Tart also 1615

also MWBC Tarte of Hipps -Tudor-Jacobean

 

Ranvaig supplied Rumpolt's Confect 29 which is a preserve

plus other confect recipes from the same chapter.

------

I did a search on Medieval Cookery.com and found these recipes:

 

This is an excerpt from The Good Housewife's Jewell

(England, 1596) To make a Tarte of hippes. Take Hippes and cutte them,  

and take the seedes out, and wash them verye cleane, and put them into  

your Tarte, and season them with suger, sinamon and ginger.

 

So you must preserve them with suger, Cinamon and Ginger, and put them  

into a gelly pot close.

 

This is an excerpt from A Book of Cookrye

(England, 1591) Take Hippes and washe them, and boyle them in Claret  

wine, and straine them through a strainer, season them with Sinamon,  

ginger and Sugar, and make your paste, and fill it with the same stuffe.

 

This is an excerpt from Fourme of Curye [Rylands MS 7]

(England, 1390)

 

.lxxxij. Sauce sarzyne. Tak heppes & make hem clene, tak almaundes  

blaunched, fry hem in oyle & bray hem in a morter with heppes, drawe  

it up with gode red wyne & do therinne suger ynowgh with poudour fort,  

lat it be stondyng and lay it with poudre of rys & colour hit with  

alkenet and messe hit forth, & florysche hit with poume garnet, if  

thou wolt in flesch day: seeth capouns & tak the brawne & tese hym  

smal & do therto & make the lycoure of rys broth.

 

(There are 5 other recipes for Sauce Saracen that are linked to this  

one.)

 

From the Concordance- I can add

 

Heppee  Rosehips in Pottage  from UC 37 (91)   1395 which reads

 

37 For to make an heppee. Take heppes & pyke out ye stones & ye regges aboute hem, wasch ] hem, & braye hem. & tak ye broth of fresch beef or of capounes & tempre hem vp withal & seth hem, & salte hem, & do yerto sugre & dresch it in disches & do ye heppe floures aboue & serve it forth manerliche.

 

Hieatt & Butler. Curye on Inglysch, page 91.

 

Johnnae

 

 

Date: Wed, 9 Feb 2011 14:32:19 -0800 (PST)

From: wheezul at canby.com

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Rose Hips

 

There is a recipe in Anna Wecker's cookbook.  It seems that there are 2

variants, one for a rosehip syrup especially good for the ailing and

children, and the other a cold quince and rosehip sauce for serving over

other foods.  The medical advice makes sense perhaps because the high

level of vitamin C would be good for those that are growing and ailing.

 

As a note, I think that the reference to sugar spinning means that the

sugar fruit syrup mixture is at the thread stage.

 

Von Hieffen oder Butten

Dieweil die hieffen auch denen dienen sollen so den Stein

vnnd Grie? haben / m?gen sie auch etwan wol den kranck-

en zu einem luft vnnd labung gelassen werden / beson-

ders den Kindern / die bereit also:  Wann sie zu ihrer Zeitung kom-

men / so brichs ab in einem sch?nem Wetter / schneid sie in zwey theil /

raum die Stein vnd haar herau? / gehe sch?n mit vmb / da? dir kein

haar daran bleib hangen / wasch sie sauber vnd seuds in halb Wein

vnnd Wasser / oder etwa mehr Wasser / bi? sie ein wenig lind sind /

so heb? herau? auff ein sch?n wei? Tuch / nimb dann Zucker vnnd

die Br?h darinnen sie gesotten / vnnd versam den Zucker darmit /

vnd wann er auff des halb gesotten / so thu die Sch?le wider dar-

ein / la? mit einander sieden / bi? der Zucker spinnet / so behalts / mach

es recht / sie sollen wol wie Weichseln Br?h haben / vnd also bereits

man sie auch mit lauterm s?ssen Most / man treibts auch durch zu

einer S?ltz oder Mu? / bereits mit Quitten / mit Zucker / honig

vnnd s?ssem Wein / dienet wol zu s?ssem vnnd kalten Br?hlein /

an viel Essen wie du sie hast.  Man stellts zu Bratens wie Ca-

pern.

 

Of Dog Rose and Hips

 

see - hiefendorn, m. rosa canina ?

http://en.wikipedia.org/wiki/Rosa_canina

 

So that the rosehip may also serve since it has a pit and small gravel / you may also well give this to the sick to restore breath and liveliness / as well as

to children / it is made thusly: When they become ripe /so break them off in nice weather / cut them in two pieces clear the pit and the hairs from it / go neatly with the circumference / so that there is no hair therein remaining hanging / wash them clean and simmer in half wine and water / or a bit more water / until they are a bit softened / So lift them out onto a fine white cloth / take then sugar and the liquid wherein they were boiled / and mix the sugar therewith/ and when it is half boiled off / so put the peels back there-

in / let them simmer with each other/until the sugar spins (forms a

thread) / so remove / make it right / it should be made most like a sour cherry sauce / and thus prepares one this also with clear sweet grape juice / one mashes this together also into a sauce or mush / prepared with quince / with sugar / honey and sweet wine / [it] serves well as a sweet and cold sauce

on many dishes as you have . One places it on roasts like capons.

 

 

Stripped of diacritical marks:

Dieweil die hieffen auch denen dienen sollen so den Stein

vnnd Griess haben / mogen sie auch etwan wol den kranck-

en zu einem luft vnnd labung gelassen werden / beson-

ders den Kindern / die bereit also:  Wann sie zu ihrer Zeitung kom-

men / so brichs ab in einem schonem Wetter / schneid sie in zwey theil /

raum die Stein vnd haar herauss / gehe schon mit vmb / da? dir kein

haar daran bleib hangen / wasch sie sauber vnd seuds in halb Wein

vnnd Wasser / oder etwa mehr Wasser / bi? sie ein wenig lind sind /

so hebss herauss auff ein schon weiss Tuch / nimb dann Zucker vnnd

die Bruh darinnen sie gesotten / vnnd versam den Zucker darmit /

vnd wann er auff des halb gesotten / so thu die Schale wider dar-

ein / lass mit einander sieden / biss der Zucker spinnet / so behalts / mach

es recht / sie sollen wol wie Weichseln Bruh haben / vnd also bereits

man sie auch mit lauterm sussen Most / man treibts auch durch zu

einer Sultz oder Muss / bereits mit Quitten / mit Zucker / honig

vnnd sussem Wein / dienet wol zu sussem vnnd kalten Bruhlein /

an viel Essen wie du sie hast.  Man stellts zu Bratens wie Ca-

pern.

 

Katherine

 

<the end>



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Comments to the Editor: stefan at florilegium.org