rose-hips-msg - 7/1/18

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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    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


From the fb "Medieval and Renaissance Cooking and Recipes" group:
	
Yonnie Travis	
5:59pm Oct 26
Here is a similar recipe documentable to 1591: 

How to make a Tart of Brier hips.

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.

A BOOK OF COOKRYE: Very Necessary for all such as delight therin
. 
Gathered by A. W.

And now newlye enlarged with the serving in of the Table.

With the proper Sauces to each of them convenient.

AT LONDON 
Printed by Edward Allde. 1591.

http://jducoeur.org/Cookbook/Cookrye.html

	
Galefridus Peregrinus
7:30pm Oct 26
Avicenna (Canon of Medicine) discusses rose petals and flowers, rose water and rose attar, rose bush sap amd rose seeds. Rose hips? Nothing!

Galefridus Peregrinus
7:36pm Oct 26
Taqwim al-Sihha says nothing about rose hips under either of the two entries for roses.

Galefridus Peregrinus
10:23pm Oct 26
Restating what I posted in a reply to a reply above: the entry on roses in Avicenna's Canon of Medicine Book II (the materia medica section) talks about pretty nearly everything having to do with roses, EXCEPT the hips. Same with Taqwim al-Sihha. I have as yet been unable to find anything on rose hips in Kanz, ibn Razin, or al-Wusla, to mention the untranslated Arabic cookbooks, nor is there anything in al-Warraq or al-Baghdadi. While I am aware of the logical fallacy of mistaking absence of evidence for evidence of absence, given the preciseness and care taken in practically every medieval Islamic cookbook or formulary that I've seen, I am in this case inclined to accept that they really didn't use the hips in that part of the world.

<the end>
Edited by Mark S. Harris	rose-hips-msg	2 of 5