Recipe Manuscript

Sirop De Pommes

Name: Sirop De Pommes
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 10
Cuisine: European
Ingredients: 125 g tart, firm apples (e.g., russet or reinette type, or Granny Smith as substitute); 500 ml water; 450 g granulated sugar

"Apple Syrup"

1836

From the treasured pages of Le pâtissier national et universel

Written by Belon, chef pâtissier de monseigneur le cardinal de C...

Age of Gastronomy (1800 - 1900)European Intermediate Dessert Drink Other

Original Recipe • 1836

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sirop De Pommes

"Prenez un quarteron de pommes de reinette bien saines, coupez-les par tranches, le plus mince que vous pourrez, et faites-les cuire avec un demi-setier d'eau. Quand elles sont en marmelade, vous les mettez dans un torchon pour les tordre fort, afin d'en exprimer tout le jus; laissez reposer ce jus et tirez-le au clair. Sur un demi-setier, vous ferez cuire une livre de sucre de la même façon que celui pour le sirop de cerises. Quand il sera au point de cuisson, mettez-y votre jus de pommes, et faites-les bouillir ensemble jusqu'à ce que, prenant du sirop avec un doigt, l'appuyant contre l'autre, et les ouvrant tous les deux, il se forme un fil qui ne se rompe pas aisément."

English Translation

"Apple Syrup. Take a quarteron of good, sound Reinette apples, slice them as thinly as possible, and cook them with half a setier of water. When they have turned to a purée, put them in a cloth and press firmly to extract all the juice; let this juice rest and then clarify it. For half a setier, cook a pound of sugar in the same manner as for cherry syrup. When it reaches the correct point, add your apple juice and boil them together until, when you take some syrup with a finger and press it against another, a thread forms between them that does not break easily."

Note on the Original Text

The recipe is written in the terse, practical style of early 19th-century cookbooks, assuming the reader is already familiar with techniques such as syrup boiling and juice clarification. Quantities are approximate and based on French household measurements of the period—a 'quarteron' (about 125 g), and a 'setier' for liquid (roughly 1 liter, so here half means about 500 ml). Spelling and phrasing reflect the conventions of the time, with some regional apple names (reinette) and technical pastry jargon. The process is matter-of-fact, reflecting the expertise expected of a professional or serious home cook.

Modern Kitchen Interpretation

Recipe's Origin

Le pâtissier national et universel - Click to view recipe in book

Title

Le pâtissier national et universel (1836)

You can also click the book image above to peruse the original tome

Writer

Belon, chef pâtissier de monseigneur le cardinal de C...

Era

1836

Publisher

Impr. de Mme Huzard

Background

A delectable journey through the art of pastry, this 19th-century volume unveils modern inventions, secret techniques, and exquisite recipes from celebrated French and international pâtissiers—perfect for grand feasts, charming boutiques, and dainty petits fours.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Le pâtissier national et universel,' published in Paris in 1836, a grand compendium of pastry arts authored under the auspices of Belon, chef to a distinguished cardinal. The book reflects a period when French confectioners were distilling the craft of making syrups and preserves for both noble households and commercial patisseries, capturing and preserving the fleeting bounty of fruits. Syrups like this one were both a treat and an innovation, designed to store the essence of seasonal fruit to enjoy year-round, and also to flavor drinks or pastries—a hallmark of refined 19th-century tables and pâtissiers’ boutiques.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Originally, cooks would use a sharp knife for fine slicing, a copper or tin-lined saucepan for stewing the fruit, and a linen or muslin cloth for wringing out the juice. The syrup would be boiled over a wood or charcoal fire, with the chef carefully judging the 'thread stage' by dipping clean fingers into the hot syrup—a very hands-on affair. Bottling was done in earthenware or glass vessels, sealed to keep the syrup fresh.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 1/2 oz tart, firm apples (e.g., russet or reinette type, or Granny Smith as substitute)
2 cups water
1 lb granulated sugar

Instructions

Take about 4 1/2 ounces of Russet or similar firm, tart apples—if possible, choose apples with a robust flavor, as 'reinette' apples were highly prized in the 19th century for their quality.
Slice them as thinly as you can, without peeling, to capture all the aroma.
Place your sliced apples in a saucepan with 2 cups of water.
Simmer gently until the apples fall apart into a soft mush—this should take about 30 minutes.
Transfer the cooked apples into a clean muslin cloth or fine sieve, and squeeze or press thoroughly to extract all the juice.
Let this juice settle, then carefully pour off the clarified liquid, leaving any sediment behind.
In a separate saucepan, add 2 cups of this clarified juice to 1 pound of granulated sugar.
Following traditional syrup-making technique, boil the mixture until it reaches the 'thread stage' (about 222–230°F), when a drop of syrup between your fingers will form a string that doesn’t break easily.
Remove from heat, cool, and bottle.

Estimated Calories

160 per serving

Cooking Estimates

It will take about 15 minutes to prepare the apples and workspace, and about 30 minutes to cook the apples until soft. This recipe yields about 500 ml of apple syrup, which we estimate as 10 servings of 50 ml each. Each serving has about 160 calories, mostly from the sugar.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.