rose-syrup-msg - 8/16/07 Making rose syrup. It's uses. Period references. Modern sources. NOTE: See also the files: rose-water-msg, roses-art, rose-oil-msg, Roses-a-Sugar-art, herbs-msg, cook-flowers-msg, seeds-msg. ************************************************************************ 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 ************************************************************************ Date: Wed, 15 Jul 1998 16:49:14 EDT From: LrdRas at aol.com Subject: Re: SC - Rose Petal Liqueur mfgunter at fnc.fujitsu.com writes: << I'm sure it makes little difference in taste what roses you use. >> This is an inaccurate statement. The roses used for flavoring are called species roses and are totally different than the hybrid teas which most people have in their gardens. Hybrid teas have very little scent while species roses sometimes have an overwhelming scent. Also teas usually bloom throughout the season while species roses bloom all at once and are done for the year. In modern manufacturing the leaves of the rose geranium are more oftentimes than not used to produce "rose oil" because their scent is far more "rose-like" than roses. The Rosarium in Colorado is an excellent source for species roses. Some of their varieties date back to the Roman empire. A'aql (pronounced Ras) Date: Tue, 22 Dec 1998 16:23:20 -0600 From: Helen Subject: Re: SC - Re: Honey recipe/syrup of roses http://www.med.yale.edu/library/historical/culpeper/p.htm I am not sure how old this is but it looks like it might be the syrup of roses. Date: Sun, 27 Dec 1998 22:32:08 EST From: THLRenata at aol.com Subject: Re: SC - syrup of roses Brenna writes: >> I've heard that you can buy rose syrup. Unfortunately, all I can find is rose water. Anyone know where I can buy the syrup?<< Rose syrup can be found (at least in the L. A. area) at most supermarkets in the Middle Eastern food aisle. Middle eastern and Indian groceries also have it. The commercial syrup has artificial color and citric acid (vitamin C) added to it, which makes it quite nasty IMO. I make a rose syrup and lemon toddy to fight colds and the commercial stuff makes it come out the most incredible (and inedible) shade of hot pink. Renata Barony of Altavia Kingdom of Caid Los Angeles, CA Date: Tue, 16 Feb 1999 13:42:19 EST From: melc2newton at juno.com Subject: SC - eggs in moonshine- close but OOP recipe In my desire to get away from Feb. weather, I hit the gardening books (like I do every year this time) in the library , and came up with a good one. If you haven't seen _The Scented Garden_ by Rosemary Verey, you may well want to. She covers roses, herbs, shrubs, seems like every plant that has a decent scent, including their histories, growing instructions, and recipes. The one that really caught my eye was "eggs in moonshine" which she adapted form Kirby Hall "Receipts" of about 1650. Heat 500ml/2 cups of rosewater in a shallow saucepan and add 250g/1 cup sugar. Boil to dissolve the sugar. Take eight eggs and separate the yolks from the whites. Poach the yolks in the rose water syrup until they are firm. Arrange them on a flat dish and pour the sweetened rose water over them. Cool in the refrigerator and serve with bread and butter with chopped lemon balm used as a garnish. I thought that this would make a good first course, or, even better a dish for a high tea type meal. Beatrix who is planning some flower gardens, but we'll see how far we get this year! :) Oakheart, Calontir Springfield, Mo Date: Thu, 20 May 1999 02:05:48 EDT From: Korrin S DaArdain Subject: Re: SC - Rose Syrup On Wed, 19 May 1999 01:08:25 -0000 Dottie Elliott writes: >I have a friend who is looking for rose syrup to make cordials. Does >anyone know what type of store I could suggest she find to buy this >ingredient? > >Clarissa Hope this helps. Korrin S. DaArdain Kitchen Steward of Household Port Karr Kingdom of An Tir in the Society for Creative Anachronism. Korrin.DaArdain at Juno.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Rose Soda Adapted from The 'Libre de Diversis Medicinis' in the Thornton Manuscript (MS. Lincoln Cathedral, A.5.2). Edited by Margaret Sinclair Ogden. Published for the Early English Text Society by Humphrey Milford, Oxford University Press. Amen House, E.C. 4. England. 1938. Text circa early 1400 CE. Page 60. Posted by "Crystal A. Isaac" "Rose Syrup: Tak an vnce or twa of roses & sethe tham in water to the ij partis be sothen in. Than clene it thurgh clathe & do suger ther-to & sethe it to it be thikk as hony & vse as thu dose the tother." My interpretation: Take an ounce or two of roses and seethe them in twice as much water until they are soft. The strain them through cloth and add sugar. Reduce it until it is the thickness of honey. The use it as you do the other (the honey?). Also adapted from: Anonymous. An Anonymous Andalusian Cookbook of the 13th Century. A Complete Translation by Charles Perry of the Arabic Edition of Ambrosio Huici Miranda with the assistance of an English Translation by Elise Flemming, Stephen Bloch, Habib ibn Al-Andalusi and Janet Hinson of the Spanish Translation by Ambrosio Huici Miranda. ©1992 by Charles Perry. Reprinted in A Collection of Medieval and Renaissance Cookery Books by Friedman, David (Sir Cariadoc of the Bow) Published privately. Page A-73 "Syrup of Fresh Roses, and the Recipe for Making It Take a ratl of fresh roses, after removing the dirt from them, and cover them with boiled water for a day and night, until the water cools and the roses fall apart in the water. Clean it and take the clean part of it and add to a ratl of sugar. Cook all this until it takes the form of a syrup. Drink an uqiya of this with two of hot water...." 1 TB rose extract 2 oz dried rosehips 1 pound sugar water to one gallon Rose extract can be found at Indian grocery stores. Bring sugar and rosehips to a gentle boil in 1 or 2 quarts of water until the rosehips have given the solution a pleasant pink color. Skim out all the pieces of rosehips (strain if necessary). Add water to one gallon. Allow solution to cool to 70 degrees, and add rose extract and champagne yeast. Stir. Bottle quickly. Allow to stay at room temperature for about 3-5 days then keep refrigerated. Date: Fri, 21 May 1999 14:51:52 -0700 From: lilinah at grin.net Subject: Re: SC - Rose Syrup >I have a friend who is looking for rose syrup to make cordials. Does >anyone know what type of store I could suggest she find to buy this >ingredient? > >Clarissa Rose syrup is known as Sharab al Ward (at least in Lebanon). I've found it it in Middle Eastern food shops. Do read the label, though. Some are rather vividly artificially colored (which i dislike and which some people are sensitive to), some may not even be flavored with real roses(!!). Here's a rose syrup recipe from "The Complete Middle East Cookbook" by Tess Mallos 2 cups water 1 cup sugar strained juice of 1/2 lemon a few drops pink food coloring 1/3 cup rose water 1. Put sugar and water in a pan and stir over medium heat until dissolved. Bring to the boil and add lemon juice. 2. Boil, without stirring, for 10 minutes, skimming when necessary. [Roden (see below) says "until it coats the back of a spoon."] 3. Add colouring to syrup to acheive a deep pink - it will be lighter when diluted later [MY NOTE: personally, i'd leave this out - or add a vegetable colour] 4. Add rosewater and boil 3 minutes longer. Remove from heat, cool, bottle and seal. 5. To serve, put 2 to 3 tablespoons syrup in a glass and fill with iced water. [MY NOTE: how about adding a few brightly colored rose petals (that haven't been sprayed with pesticides) to the glass?] [MY NOTE: "A Book of Middle Eastern Food" by Claudia Roden uses a bit more water and a bit less rose water] Anahita Gaouri bint-Karim al-Fassi Date: Wed, 07 Jun 2006 16:57:13 -0400 From: Johnna Holloway Subject: Re: [Sca-cooks] Rose petal syrup To: Cooks within the SCA Recipes S227-231 in Martha Washington's Booke of Cookery are for syrups of roses. Karen Hess includes a number of notes for those recipes. Had you seen those? Johnnae Sharon Gordon wrote: > Does anyone make rose petal syrup? I'd appreciate any recipes or > advice and also info on canning it. > Sharon Edited by Mark S. Harris rose-syrup-msg Page 5 of 5