ANOTHER CONSERVE OF ROSES
Doctor Bacon related to me, that Mr. Minito the
Roman Apothecary, made him some conserve of
Roses, in this manner. He took twelve pounds (of
sixteen Ounces to the pound) of the best lump or
Kitchin Sugar,and clarified it very well with whites
of Eggs, using Spring- water in doing this. He
made his reckoning, that his twelve pound of Sugar,
came to be but nine pound, when all the scum was
taken away, and the Sugar perfectly clarified. Boil
it then to a Syrup, and when it is about half boiled,
go roundly about your Rose-leaves. They must be
picked and the white nails cut off before-hand; but
begin not to beat them before your Syrup is half
boiled. Then put thirty Ounces (which is two
26o SIR KENELMS DIGBIS
pound and an half of Roses to every pound of such
Sugar) of your Red-Roses intothe Mortar, and beat
them well, squeesing into them, as you beat them,
some of the subtilest and best part (which comes
out first) of about two Limons✪ Conserve of Roses, which brings out
their colour finely. You must have finished beat-
ing your Roses, by then the Sugar is come by boil-
ing to a high Syrup (for if you should let them lie
still in the Air, but a little while, they would grow
black, and of ill colour) then with your ladle put the
Roses to the Sugar, and stir them very well in it, to
Incorporate all well and uniformly together. So
let them boil on gently (for all this while you take
not your preserving pan from the fire, and a thick
scum of the Roses will rise, which you scum off
from time to time continually as it comes up, and
reserve this in a pot by it self, for it will be good
hard Sugar of Roses, and may be about an eight or
ninth part of the whole. After it is clear from scum,
and hath boiled near a quarter of an hour with the
Roses in it, and that you see bya drop upon a plate,
that it is of a due consistence ; take your pan from
the fire, and stir all very well together, and put it
into pots, which leave uncovered during ten or
twelve days, setting them in the hot strong Sun all
the day long during that time, to give the Roses a
fine hard crust or candy at the top ; but under it,
in the substance of the matter, it will be like a fine
clear Syrupy gelly. If the Sun favour you not, then
you may use a stove. After twelve days, tie covers
of Paper, upon the pots.
Doctor Bacon useth to make a pleasant Julep of
THE CLOSET OPEDjED 261
this Conserve of Roses, by putting a good spoonful
of it into a large drinking glass or cup; upon which
squeese the juyce of a Limon, and clip in unto it a
little of the yellow rinde of the Limon ; work these
well together with the back of a spoon, putting
water to it by little and little, till you have filled up
the glass with Spring-water : so drink it. He some-
times passeth it through an Hypocras bag, and then
it is a beautiful and pleasant Liquor.
FINIS
THE TABLE*
A
CCOTCH Ale from my Lady Holmbey 98
To make Ale drink quick 1 00
A very pleasant drink of Apples loo
Ale with Honey 1 04
Small Ale for the stone 1 05
Apple drink with Sugar, Honey, &c. 1 06
Master Webbs Ale and Bragot 107
To stew Apples 20 1
Apples in Gelly 23
Sweet-meat of Apples 23
To make an excellent syrup of Apples 253
B
Stewed Broth 125
Portugal Broth, as it was made for the Queen 127
Nourishing Broth 133
Broth and Potage 141
Page 150 · 1 recipe record on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ANOTHER CONSERVE OF ROSES Doctor Bacon related to me, that Mr. Minito the Roman Apothecary, made him some conserve of Roses, in this manner. He took twelve pounds (of sixteen Ounces to the pound) of the best lump or Kitchin Sugar,and clarified it very well with whites of Eggs, using Spring- water in doing this. He made his reckoning, that his twelve pound of Sugar, came to be but nine pound, when all the scum was taken away, and the Sugar perfectly clarified. Boil it then to a Syrup, and when it is about half boiled, go roundly about your Rose-leaves. They must be picked and the white nails cut off before-hand; but begin not to beat them before your Syrup is half boiled. Then put thirty Ounces (which is two
pound and an half of Roses to every pound of such Sugar) of your Red-Roses into the Mortar, and beat them well, squeesing into them, as you beat them, some of the subtilest and best part (which comes out first) of about two Limons, which brings out their colour finely. You must have finished beating your Roses, by then the Sugar is come by boiling to a high Syrup (for if you should let them lie still in the Air, but a little while, they would grow black, and of ill colour) then with your ladle put the Roses to the Sugar, and stir them very well in it, to Incorporate all well and uniformly together. So let them boil on gently (for all this while you take not your preserving pan from the fire, and a thick scum of the Roses will rise, which you scum off from time to time continually as it comes up, and reserve this in a pot by it self, for it will be good hard Sugar of Roses, and may be about an eight or ninth part of the whole. After it is clear from scum, and hath boiled near a quarter of an hour with the Roses in it, and that you see bya drop upon a plate, that it is of a due consistence ; take your pan from the fire, and stir all very well together, and put it into pots, which leave uncovered during ten or twelve days, setting them in the hot strong Sun all the day long during that time, to give the Roses a fine hard crust or candy at the top ; but under it, in the substance of the matter, it will be like a fine clear Syrupy gelly. If the Sun favour you not, then you may use a stove. After twelve days, tie covers of Paper, upon the pots.
Doctor Bacon useth to make a pleasant Julep of
this Conserve of Roses, by putting a good spoonful of it into a large drinking glass or cup; upon which squeese the juyce of a Limon, and clip in unto it a little of the yellow rinde of the Limon ; work these well together with the back of a spoon, putting water to it by little and little, till you have filled up the glass with Spring-water : so drink it. He sometimes passeth it through an Hypocras bag, and then it is a beautiful and pleasant Liquor.
FINIS
A SCOTCH Ale from my Lady Holmbey 98
To make Ale drink quick 1 00
A very pleasant drink of Apples loo
Ale with Honey 1 04
Small Ale for the stone 1 05
Apple drink with Sugar, Honey, &c. 1 06
Master Webbs Ale and Bragot 107
To stew Apples 20 1
Apples in Gelly 23
Sweet-meat of Apples 23
To make an excellent syrup of Apples 253
B
Stewed Broth 125
Portugal Broth, as it was made for the Queen 127
Nourishing Broth 133
Broth and Potage 141
Records on this page
Conserve of Roses