Recipes for Rosalia

3 Maia/April 20


O, Madria Themis, Jana of Justice, Order and Harmony, be with us.

May the Pure Stream of Your Virtues flow within me, in this world and in all the worlds to come.



As we draw near to the Holy Feast of the Coronation or Rosalia, we have some wonderful recipes that we would like to share. These are most fitting for both Rosalia, where we crown Our Lady with roses (even if we ‘lay them at Her feet’ beneath a painting or icon and the feast of Rosa Coeli, this Summer. They are also suitable for the Floralia, the Feast of Flowers and the feast of the Fairie Queen, Aine.

Sorella Shoshana shared with us an historical Rose Cake recipe. We share with you the modern version followed by the original recipe.

Yield: Approximately 36 cookies

This recipe is from the 1610 handwritten recipe book of Sarah Longe. Ms. Longe intended the book only for her personal use and the recipes were not published during her lifetime. Holding this small, 400 year old book and reading Ms. Longe’s artistic calligraphy, in faded ink, I could easily imagine Shakespeare writing on similar paper and using similar ink, perhaps even purchased at the same London stationer’s shop.

1/2 cup butter
1/2 cup sugar
1/8 teaspoon ground mace
1/4 cup rose syrup
2 tablespoons cream
2 large egg yolks
2 cups pastry flour
2 tablespoons crushed candied rose petals (optional)

Using an electric mixer on medium speed, cream the butter, sugar, mace, 2 tablespoons of the rose syrup, and the cream until light and fluffy. Beat in the egg yolks, one at a time, mixing well after each addition. Add the flour, one cup at a time, and mix until just incorporated.

Preheat the oven to 350° F. Using a cookie press in the shape of a flower, (or drop with a tablespoon) press out the cookies onto a well-buttered, nonstick baking sheet and bake for 10 minutes. Brush the remaining 2 tablespoons of rose syrup on the hot cookies and sprinkle with the crushed rose petals.


To make:

To buy:

I don’t like to cook with fresh flowers and there was a rose syrup substitute made with brandy, but that recipe appears to have been deleted.

Original recipe: To make sugar Cakes

Take a pound of butter, and wash it in rose-water, and halfe a pound of sugar, and halfe a douzen spoonefulls of thicke Cream, and the yelkes of 4 Eggs, and a little mace finely beaten, and as much fine flower as it will wett, and worke it well together then roll them out very thin, and cut them with a glasse, and pricke them very thicke with a great pin, and lay them on plates, and so bake them gently.

Mistress Sarah Longe her Receipt Booke, c1610


Here is a rose cake recipe:



Submitted by Sorella Sophia

This recipe would be suitable not only for the Feasts of Coronation and Rosa Mundi, but also would be a lovely offering to the Fairy Queen Aine on her feast day.

½ cup cream
1 level tablespoon of sugar.
Warm the cream (30 seconds in microwave) and whisk to bubbles. Add:
½ cup white wine
Pour into a glass and drink. There were supposed to be lemon parings and lemon juice but these aren’t needed because the wine will serve as an acid to thicken the cream. This is a recipe for one, make as many as you like.



This is suitable for Divina Regina or, here in the Northeast of the U.S., for , the Floralia, or the feast of Queen Aine as strawberries are in season in June and for Rosalia.

Submitted by Sorella Sophia

May punch, a punch made using fresh strawberries (which are in season), white wine, soda water or lemonade
Non alcoholic white grape juice can be substituted for the wine.


She also found this wonderful Veggie Crown recipe: