Hawthorn [‘Spinette’], Primrose, Red Rose, and Violet117

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • ¼ pt/150 ml loosely packed petals of the flowers
  • 1 pt/


Reserve a few hawthorn blossoms, primrose flowers, rose petals or violets on their stalks to decorate the finished dish.

Boil the remaining petals in a little of the milk or almond milk for a few minutes, drain (retaining the liquid), grind to a smooth paste, and return to the liquid with the remaining ingredients, and a little food colour to enha