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 Cooked rosehips in an open pastry case.  Original Receipt in 'The Good Huswifes Handmaide for the Kitchin' 1594 by Thomas Dawson, (Huswife 1594)To make a tarte of Hippes TAKE Hippes, slit them, and pick out the kernels: then seeth them in white wine, or in faire water, when they bee soft sodden, straine them as thick as you can, and season them with Synamon, ginger & sugar, and lay it in paste.  See also: Rose Hip Jelly Rose Hip Syrup Rosehip Tarte  |
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