To Make Sirip Of Mullberrys

This syrup recipe comes from the early to mid-18th century, attributed to Ann Goodenough, a woman likely involved in domestic management and medicinal household crafts during the years 1700 to 1775. Recipes like this were prized for preserving fruits and creating healthful cordials, as mulberries were believed to have cooling and medicinal properties, making them a household staple for summer ailments. The abundance of sugar in 18th-century English kitchens – still a luxury, but increasingly accessible to the middle classes – allowed for sweet preserves such as syrups and compotes. The recipe reflects domestic ingenuity and the importance of detailed, practical knowledge among women cookery writers of the period.

In the 18th century kitchen, you would use a large ceramic or wooden bowl for crushing and collecting the mulberries, a linen or muslin cloth for straining the juice, a brass or copper preserving pan suspended over the hearth for boiling, and a wooden spoon for stirring. Bottles would be sterilized by rinsing with scalding water or hot spirits, then stoppered with waxed corks or parchment.