Preparation

During the Tudor period (1485-1603), the English developed a peculiar fondness for frying flowers. Cookbooks from the era, including those kept by aristocratic households, contain multiple recipes for turning spring blossoms into ethereal fritters that honored the season's fleeting beauty.

Preparation

1. Gently rinse the flowers and pat completely dry with paper towels. Ensure no insects remain in the blooms.
2. In a bowl, whisk together flour, sugar, and salt.
3. Add the rosewater and ale, whisking until you achieve a smooth batter about the consistency of heavy cream.
4. In a separate clean bowl, whisk the egg white to soft peaks, then gently fold into the batter.
5. Heat oil in a deep pan to 350°F (175°C).
6. Hold each flower by its stem and dip completely into the batter, allowing excess to drip off.
7. Carefully lower into the hot oil and fry for 1-2 minutes until golden and crisp.
8. Remove with a slotted spoon and drain on paper or cloth.
9. While still warm, dust generously with a mixture of sugar and cinnamon.

These delicate morsels must be eaten immediately while the batter remains crisp and the flower's perfume still detectable. Serve as a whimsical ending to a meal or as Queen Elizabeth herself might have enjoyed them—as an afternoon indulgence with sweet wine.