Siurop Of Turnips
"Take your Turnips pare & slice them put them in a stoup with 2 or 3 sprigs of rosmary let them stand till they be tender then squise them and to every mutchkino of juice take a pound of suggar boill it with some cannelle and mace to the consistanc of a siurop and when it is cold bottell it up."
Note on the Original Text
This recipe is typical of its time, written as a narrative—offering broad instructions without precise timings or temperatures, and using measures, like 'mutchkin', unfamiliar to the modern cook. Spelling is variable: 'siurop' is 'syrup', 'sqiuse' is 'squeeze', 'cannelle' is 'cinnamon'. Such recipes assumed a level of intuition and experience, expecting the reader to interpret texture and consistency ('the consistanc of a siurop') based on prior knowledge. Today, we bridge this gap with metric measures and defined technique.
Title
Cookbook (1706)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1706
Publisher
Unknown
Background
Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.
Kindly made available by
Folger Shakespeare Library
This recipe for 'Siurop of Turnips' comes from a Scottish manuscript dated around 1706, a time when kitchen medicine and culinary experimentation danced together in the homes of the well-to-do. Turnip syrup was enjoyed both as a sweetener and as a home remedy—believed to be soothing for coughs or to accompany desserts. It reflects the 18th-century fascination with transforming humble root vegetables into elegant preserves, kissed by aromatic spices from far-off lands. Such recipes show us how cooks made the most of local produce during long, harsh winters, while also showcasing their aspirational flair for Continental delicacies.
Historically, the cook would have used a large earthenware stoup or pot for simmering the turnips, a simple open hearth or cast-iron stove for heat, and a strong wooden spoon for stirring. Pressing and straining would be achieved with coarse linen cloth or a fine sieve placed over a bowl, with ingredients bottled in glass vessels sealed with corks or wax. Spices would have been stored whole and added directly to the pot, infusing the syrup as it cooked.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Servings
12
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
- 2.2 lb turnips (peeled and sliced)
- 2-3 sprigs fresh rosemary
- 1 pint turnip juice (extracted from the cooked turnips) (about 18.6 fl oz)
- 1 lb granulated sugar (about 2 1/4 cups)
- 1 small stick cinnamon
- 2-3 pieces mace (or a pinch of ground mace if whole unavailable)
- Water (enough to cover turnips for simmering)
Instructions
- Start by peeling and slicing your turnips—about 2.2 pounds is suitable for home use.
- Place the slices in a large saucepan along with 2 or 3 fresh rosemary sprigs.
- Add enough water just to cover the turnips, then gently simmer them on the stove until they are completely tender and beginning to break apart (about 30-45 minutes).
- Strain the cooked turnips through a fine sieve or cheesecloth, pressing to extract as much juice as possible.
- Measure out the juice; for every 1 pint (approximately one 'mutchkin', a historical Scottish liquid measure, or about 18.6 fluid ounces) of juice you’ve collected, add 1 pound (2 1/4 cups) of sugar.
- Add a small cinnamon stick and a few pieces of mace to the juice and sugar.
- Bring the mixture to a gentle boil, stirring to dissolve the sugar, then simmer until it thickens to a syrupy consistency (this could take 20–30 minutes).
- Allow the syrup to cool, then remove the spices.
- Pour the sirop into sterilized bottles, seal, and store in a cool place.
Estimated Calories
70 per serving
Cooking Estimates
Peeling and slicing the turnips takes about 10 minutes. Simmering the turnips to extract the juice takes about 45 minutes. Simmering the syrup takes 30 minutes. This makes around 12 servings, with about 70 calories in each serving.
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.
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