Purgier-Rosen-Safft Zu Machen

"Take deep red rose petals, pick them clean so that no yellow stamens are included, crush them quite fine in a mortar, press them firmly into a tin jug that holds 3 or 4 measures. Pour over it 2 pints of boiling water, set it in a cellar, let it rest for 8 or 14 days, as you wish. Then press out the roses so that you have 2 measures of juice. Take 3 quarter-pounds of picked Senna leaves and 4 lots (about 2 ounces) of good rhubarb, chop them small. Warm the juice to blood heat, add the Senna leaves and rhubarb, set it afterwards in a cool place, let it stand for 2 days. Then put it in a pan over the fire, let it boil well, press it strongly so that you have 5 pints of juice. Take 2 pounds of sugar, mix it with the juice, set it over the fire again, let it come to a second or third boil and skim it. Clarify it with an egg white, strain it through a woolen cloth, then boil it down to the consistency of a syrup. When it has cooled, pour it into a glass bottle with a narrow neck. Of this juice, give an adult person 3 or 4 spoonfuls in the morning, less for a child, depending on the constitution, for purging. Fast for 2 hours afterwards, then take a clear soup."

The recipe is written in the verbose, stepwise narrative typical of early modern cookbooks—intended for skilled readers with experience in both kitchen and apothecary tasks. Spelling is highly variable (e.g., 'Safft' for 'Saft', 'Senet-Blätter' for 'Senna-Blätter'), and measures use local or period-specific units (Maß, Viertling, Loth, Pfund, Seitl), here converted to metric approximations. Directions presume a working knowledge of herbal remedies and syrup-making, with fewer explicit timings and temperatures than modern recipes.