Recipe Manuscript

Sirop Violat

Name: Sirop Violat
Prep time: PTPT15M
Cook time: PTPT20M
Yield: 20
Cuisine: European
Ingredients: 125 grams fresh violet flowers (sweet violet, Viola odorata; if unavailable, use organic, unsprayed, edible flower substitute such as pansies or borage); 500 ml boiling water; 1.1 kg granulated sugar; 250 ml water

"Violet 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 Drink Dessert 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 Violat

"Sur un quarteron de violettes épluchées, que vous mettrez dans une terrine, versez dessus un demi-setier d'eau bouillante; mettez quelque chose de propre sur les violettes pour les tenir enfoncées dans l'eau; couvrez-les et mettez-les sur la cendre chaude pendant deux heures. Ensuite vous passez les violettes au travers d’un linge, que vous pressez fort pour faire sortir l’eau : cette quantité de violette doit vous rendre près d’une pinte. Si vous en avez une pinte, vous mettrez deux livres et demie de sucre dans une poêle, avec un demi-setier d’eau; faites-le bouillir et écumer. Continuez de le faire bouillir jusqu’à ce que, trempant dans l'eau, le sucre qui tient après vos doigts se casse net; alors vous y versez votre eau de violette : ayez grand soin que votre sirop ne bouille pas. Quand ils seront bien incorporés ensemble, mettez le sirop dans une terrine, couvrez la terrine et mettez-la sur une cendre chaude pendant trois jours : vous entretiendrez une chaleur la plus égale que vous pourrez, sans être trop forte. Vous connaîtrez que le sirop sera fait, en mettant deux doigts dedans, et les détachant l'un de l'autre ; s'il se forme un fil qui ne se rompe pas, vous le mettrez dans les bouteilles."

English Translation

"On a quarter of a pound of cleaned violets, which you will put in an earthenware dish, pour half a pint of boiling water over them; put something clean on top of the violets to keep them submerged in the water; cover them and put them on warm ashes for two hours. Then, pass the violets through a cloth, squeezing hard to extract the liquid: this amount of violets should yield about a pint. If you have a pint, put two and a half pounds of sugar in a pan with half a pint of water; bring it to a boil and skim. Continue boiling until, when dipped in water, the sugar stuck to your fingers snaps cleanly; then pour in your violet water: take great care that your syrup does not boil. When they are well combined, put the syrup in an earthenware dish, cover it, and place it on warm ashes for three days: maintain the most even heat possible, without it being too strong. You will know the syrup is ready by putting two fingers in, and pulling them apart; if a thread forms and does not break, you can bottle it."

Note on the Original Text

The recipe was written using customary French household measurements—quarterons, setiers, livres—which are not standardized today, requiring conversion for modern cooks. Directions are descriptive and rely on sensory cues: hands are used for testing syrup consistency (the 'thread' test), and precise temperatures are absent. Spelling and grammar reflect early 19th-century conventions, with longer sentences and more elaborate constructions than today. The approach relies on a cook’s familiarity with textures and manual techniques rather than explicit timings or temperatures, showcasing the tactile knowledge valued in historical kitchens.

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,' a quintessential French pastry book authored by Belon, chef pâtissier to a cardinal, and published in Paris in 1836. It encapsulates the innovative spirit of early 19th-century French patisserie, blending new techniques with revered ingredients. At the time, floral syrups were both fashionable and practical, used to flavor confections, drinks, and even medicinal tonics. The text is part of a sweeping effort to codify both the science and art behind pastry techniques, serving aristocratic tables and burgeoning urban pâtisseries alike. Violet syrup, in particular, was prized for its gentle aroma and vibrant color, epitomizing the romanticism and resourcefulness of the era’s kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original method employed terrines (deep, glazed earthenware vessels) for steeping and combining, linen cloths for pressing the violets, and a poêle (a wide, shallow pan) for boiling sugar. Heat was managed with careful placement atop warm ashes (embers from a wood or charcoal fire), providing consistent, gentle warmth not readily achieved on a stove. Bottles, usually glass and stoppered with corks, were used for the finished syrup. Modern equivalents include heatproof glass or ceramic bowls, food-safe muslin or cheesecloth, stainless steel saucepans, and electric stovetops or ovens for even, controllable warmth.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

20 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

4.5 ounces fresh violet flowers (sweet violet, Viola odorata; if unavailable, use organic, unsprayed, edible flower substitute such as pansies or borage)
2 cups boiling water
2.5 pounds granulated sugar
1 cup water

Instructions

To prepare this delightful 19th-century violet syrup with modern sensibilities, begin by placing approximately 4.5 ounces of cleaned, fresh violet flowers in a large heatproof bowl.
Pour 2 cups of boiling water over the violets.
Lay a small clean plate or lid atop the flowers to keep them submerged, then cover and let sit in a warm place (a very low oven, or atop a warm surface) for two hours.
Strain the mixture through linen or muslin, pressing firmly to extract all the infused liquid; you should have close to 2 cups.
In a saucepan, combine 2.5 pounds of granulated sugar with 1 cup of water.
Heat gently until the sugar dissolves, then bring to a boil and skim away any scum.
Continue boiling until a small drop forms a brittle thread in cold water (about 230–240°F, or 'soft crack' stage).
Remove from the heat, and, ensuring the mixture is not boiling, pour in your violet infusion, stirring gently.
Once thoroughly mixed, transfer to a heatproof dish, cover, and keep in a consistently warm spot (95–115°F, such as an oven on its lowest setting or atop a radiator) for three days.
At the end, check the syrup by dipping in two fingers and separating them; if a thread forms and doesn’t break, the syrup is ready.
Decant into sterilised bottles for storage.

Estimated Calories

70 per serving

Cooking Estimates

It takes about 15 minutes to prepare the flowers and ingredients. The syrup simmers on the stove for about 20 minutes total while you make the sugar syrup and combine the infusion. After cooking, it rests in a warm place for three days, but this is not active work. Each serving has about 70 calories, and this recipe makes about 20 servings.

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.