Rosee
This recipe is one version of a chicken dish or two different variants. In this dish, the chicken is rose flavored and sweetened with fruits, in the other it is rose colored.
Country: England
Century: 14th
- 1 pound chicken
- 1 c almond milk
- 1 Tbsp rice flour
- Handful of dates, mince
- 1/4 c pine nuts
- 1 1/2 tsp rosewater*
- 1 tsp cinnamon
- 3/4 tsp ginger
Cook chicken as desired (bake, pan fry, etc) and shred (a food processor or mixer works well). Make a gravy out of the almond milk and rice flour. Add the fruit and spices to the chicken and mix together. Add the gravy until the chicken has moistened. Serve chilled.
*The period recipes actually call for rose flour or ground up rose petals. It is possible to acquire and use it in the recipe, but for the sake of simplicity I opted to use rose water, which I had on hand.
Original Recipe Sources
Source [Forme of Cury, S. Pegge (ed.)]: Rosee. XX.II. XII. Take thyk mylke as to fore welled. cast žerto sugur a gode porcioun pynes. Dates ymynced. canel. & powdour gynger and seež it, and alye it with flores of white Rosis, and flour of rys, cole it, salt it & messe it forth. If žou wilt in stede of Almaunde mylke, take swete cremes of kyne.
Source [Forme of Cury, S. Pegge (ed.)]: .lj. Rosee. Tak thicke mylke as to fore wellid, cast therto suger a gode porcioun, pynes, dates, y mynced, canel & poudour ginger, & seeth hit & alye it with floures of roses white & flour of rys. cole hit, salt it, & messe hyt forth, yf thou wolt in stede of almaund mylk: tak swete cremes of kyne.