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Rosee (Rose Pudding)
Rosee (Rose Pudding) is a traditional Medieval recipe for a classic dish of thick almond milk flavoured with sugar and dried fruit that's thickened with rice flour and decorated with rose petals before serving. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Rose Pudding (Rosee).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesBeef RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
oſee
(from A Forme of Cury)
Ꞇ þice myle as ꞇo fore welliꝺ · caſt þꝯꞇo ug᷑ a goꝺe porcio · pynes · ꝺaꞇꝯ · y mynceꝺ · canꝯel +̅ pouꝺo ꝫ̅ꝫ̅ +̅ eeþ iꞇ +̅ alye iꞇ wꞇ floures of roſes wiꞇe +̅ flo of ꞅys · cole iꞇ · alt it +̅ meſſe yꞇ forꞇ · yf þu woſꞇ ſteꝺe of almaꝺ myl : ꞇa sweꞇe cꞅemꝯ of yne ·
Translation
Rosy
Take thick milk, as previously directed, and add to this sugar and a generous number of pine nuts, minced dates, cinnamon and powdered ginger and boil in and mix it with the petals of white roses and rice flour. Allow to cool, season with salt and serve it forth. If you wish, instead of almond milk, take fresh cream from cows.
Modern Redaction
Ingredients:
250g ground
almonds
600ml hot
good broth or boiling water
6 tbsp sugar
6 tbsp pine nuts, toasted
100g dates, pitted and minced
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100ml white rose petals, bitter white bases removed
4 tbsp rice flour
salt, to taste
Method:
Combine the almonds and boiling water and allow to steep for five minutes, stirring occasionally. You can then either sieve the mixture to remove any coarse grains or you can blend the mixture until smooth in a blender (this is the preferred option).
Place the almond milk back in a pan and stir in the sugar and the pine nuts, dates, cinnamon and ginger. Bring to a simmer and cook for about 15 minutes, or until the dates begin to break down. Now whisk in the rice flour until smooth and simmer again for about 20 minutes, or until thickened.
Season to taste with salt and stir in the rose petals. Take off the heat, stir into a bowl and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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