Title: rose-syrup-msg
Subject: Making rose syrup. It's uses. Period referances. Modern sources.
Author: Edited by Mark S. Harris
Last saved by: Mark S. Harris
Keywords: medieval, rose, syrup, making, flower, sugar, period

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.

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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

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    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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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 <him  at gte.net>
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 <korrin.daardain  at juno.com>
Subject: Re: SC - Rose Syrup

On Wed, 19 May 1999 01:08:25 -0000 Dottie Elliott <macdj  at flash.net>
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" <crystal  at pdr-is.com>
        "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 <johnna at sitka.engin.umich.edu>
Subject: Re: [Sca-cooks] Rose petal syrup
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

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

<the end>

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