Recipe Manuscript

To Make Surrop Of Berberrys

Name: To Make Surrop Of Berberrys
Prep time: PTPT30M
Cook time: PTPT25M
Yield: 20
Cuisine: European
Ingredients: 1 kg ripe barberries (if unavailable, substitute red currants or cranberries for a similar tartness); 1.5 kg white granulated sugar (for 1 liter of juice); Sterile water (as needed, if enough moisture is not released from the berries)

1675

From the treasured pages of Cookery book of Lettice Pudsey, Seisdon, Staffordshire

Written by Lettice Pudsey

Renaissance (1400 - 1700)European Beginner Drink Dessert Other

Original Recipe • 1675

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Surrop Of Berberrys

"gather your berrys when thay bee full ripe, pick them, & brise them then straine them, & to what quantity you please to make, take 3 pound of fine suger, to a qvart of that Joce mixe your suger & Joce togather in a fine Skellet, & sett it Epon the fier but not to hot a fier, for you must bee Sure, that it neither boile nor simber, but onely to dissolve the suger & to make it throvghly hot, softly stiring it, to bring up the scom & skim it very cleane, cool it & bottle it"

Note on the Original Text

Recipes from this era are written as a set of practical instructions, assuming the reader already has some kitchen skill. Quantities are sometimes vague (“to what quantity you please to make”), placing agency with the cook. Spelling and grammar are flexible: for example, 'Surrop' stands for 'syrup,' 'Joce' for 'juice,' and 'Skellet' for 'skillet.' This manner of writing intentionally prioritizes process and observation over strict measurements, providing the experienced housewife or cook with the freedom to adapt based on available ingredients and tools.

Modern Kitchen Interpretation

Recipe's Origin

Cookery book of Lettice Pudsey, Seisdon, Staffordshire - Click to view recipe in book

Title

Cookery book of Lettice Pudsey, Seisdon, Staffordshire (1675)

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

Writer

Lettice Pudsey

Era

1675

Publisher

Unknown

Background

Step into the 17th-century kitchen with Lettice Pudsey's delightful collection of recipes, where flavors, creativity, and tradition mingle to create a feast fit for Restoration-era tables. Expect a medley of hearty English fare, intriguing ingredient combinations, and a pinch of culinary wisdom from a bygone age.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe, penned by Lettice Pudsey around 1675, hails from the golden age of English manuscript cookery, a time when households documented unique preserves and syrups to prolong the fleeting bounty of the garden. Barberries, now a rarity but then common in English hedgerows, were cherished for their tart flavor and medicinal qualities, often transforming into cordials for festive tables and sickrooms alike. Consuming, preserving, and recording recipes like this allowed families to demonstrate refinement, resourcefulness, and the ability to turn even the most humble berry into a culinary jewel.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this syrup would be made using a heavy, hand-beaten brass or copper skillet (called a "skellet") set over a gentle hearth fire. The cook would use a wooden pestle to crush the berries and a fine muslin cloth (or hair sieve) for straining. Skimming was done with a simple wooden, horn, or pewter spoon, and the finished syrup was decanted into glass bottles sealed with parchment or cork.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

25 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

2.2 lbs ripe barberries (if unavailable, substitute red currants or cranberries for a similar tartness)
3 1/3 lbs white granulated sugar (for 1 quart of juice)
Sterile water (as needed, if enough moisture is not released from the berries)

Instructions

To create a vibrant Surrop (syrup) of barberries in your own kitchen, begin by collecting ripe, fresh barberries.
Wash the berries and remove any stems.
Crush the berries and strain them through a fine sieve or muslin cloth to extract their vivid, tangy juice.
For every 1 quart of barberry juice, measure out 3 1/3 pounds of fine granulated sugar.
Combine the juice and sugar in a heavy-bottomed saucepan.
Gently heat the mixture over low heat, stirring frequently.
Be careful—do not let it boil or even simmer; your goal is simply to fully dissolve the sugar and allow the syrup to become thoroughly hot.
As froth (scum) rises to the top, skim it off with a spoon to keep the syrup clear.
Once the sugar is completely dissolved and the syrup is smooth and hot, remove from heat.
Let it cool, then pour into sterilized bottles.
Store in the refrigerator and use as a cordial, mixer, or drizzle.

Estimated Calories

120 per serving

Cooking Estimates

Preparing Surrop takes time to wash, stem, crush, and strain the berries before slowly heating and dissolving the sugar into the juice. It also includes time for cooling before bottling. These times help you plan your kitchen work. The calorie number is for one serving of syrup when diluted for a drink, based on the total sugar used.

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.