How To Make Syrrup Of Garlick
From the treasured pages of Cordial waters simple waters and syrrups
Unknown Author
How To Make Syrrup Of Garlick
"Take the Leavs of Scabius, Horehound, Hole-foot of each one handfull Hyffop half an handfull One Sprigg of Rosemary a good hand= full of Raisons of the Sun Stoned & 2 Ounces of good Liquoric sliced, Aniseeds & Juniper= Berries of each an Ounce, of good Garlick pulled and bruissed a larg head put all these = into a clean pipkin with 2 quarts of Spring= Water then cover it close & Set it upon a gentle fire that it may Stew & then boyl it gently till one half be wasted then take it from the fire and Strain it in a Bason and let it Stand till the grossest parts are Settled to the bottom which will require some time you may Separate the clear from the thick, and with a Sufficient = quantity of Sugar (that is to Say) a pound for a Pint of Liquor then boyl it to a Syrrup."
Note on the Original Text
Seventeenth-century recipes often forgo specific measurements and timings, relying instead on sensory cues—'one handfull' or 'till one half be wasted.' Spelling was not standardized—'boyl,' 'Syrrup,' 'bruissed,' and 'pipkin'—and punctuation is sparse. The instruction to 'separate the clear from the thick' demonstrates a clear awareness of decanting and clarifying liquids, and the final boiling with sugar provides both preservation and medicinal potency, marrying culinary skill and household medicine.
Title
Cordial waters simple waters and syrrups (1680)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1680
Publisher
Unknown
Background
Step back to the kitchens of the 17th century with this delightful collection of time-honored recipes and culinary secrets, sure to enchant any lover of historical gastronomy.
Kindly made available by
Folger Shakespeare Library
This recipe hails from a late 17th-century English manuscript, dated 1680, a period when medicinal and culinary uses for herbs were deeply intertwined. The syrup was likely intended as a health tonic or remedy, capitalizing on garlic's robust reputation for warding off illness, as well as the inclusion of various aromatic herbs and spices. This type of preparation would have been made by householders or apothecaries, blending the culinary and medicinal worlds in a time before modern pharmacy. It reflects a society that valued the health-giving properties of plants and demonstrates the continuity between the kitchen and the sickroom in early modern England.
In the past, this syrup would have been prepared in a 'pipkin'—a small ceramic or earthenware pot suitable for gentle simmering over a hearth or open fire. A wooden spoon or spatula would be used to stir, while straining was achieved through a fabric sieve or fine cloth, with the liquid collected in a large basin. Measuring was by handfuls or weights, using scales if available, emphasizing a practical, tactile approach to cooking.
Prep Time
20 mins
Cook Time
1 hr 30 mins
Servings
8
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
- 1 oz scabious leaves (or substitute with plantain or omit)
- 1 oz horehound leaves
- 1 oz coltsfoot leaves (or omit)
- 0.5 oz hyssop leaves
- 0.1 oz (1 small sprig) rosemary
- 3.5 oz raisins (sultanas, stoned)
- 2 oz licorice root, sliced
- 1 oz aniseed
- 1 oz dried juniper berries
- 1.75 oz garlic (1 large head, peeled and bruised)
- 2 quarts spring water
- 2 cups (about 17.5 oz) caster sugar per 2 cups strained liquid
Instructions
- To prepare this historical garlic syrup with modern ingredients, begin by gathering the following fresh herbs: 1 ounce each of scabious leaves, horehound leaves, and coltsfoot leaves (if you cannot find these, seek their modern herbal counterparts or omit as needed).
- Add 0.5 ounce of fresh hyssop and a small sprig (about 0.1 ounce) of rosemary.
- Prepare 3.5 ounces of raisins (preferably golden or sultanas) and remove their stones, then slice 2 ounces of good-quality licorice root.
- Measure out 1 ounce each of aniseed and dried juniper berries, and peel and bruise a large head of garlic (around 1.75 ounces).
- Place all the ingrediants into a large, non-reactive saucepan or pot.
- Pour in 2 quarts of spring water, cover, and set over low heat.
- Gently simmer the mixture, allowing it to reduce by half—this should take about 1 to 1.5 hours.
- Strain the hot mixture through a fine sieve into a large bowl and allow it to sit until the sediment settles.
- Carefully pour or ladel off the clear liquid, discarding the solids.
- For every 2 cups of clear liquid, add 2 cups (17.5 ounces) of sugar.
- Heat gently, stirring, until the sugar fully dissolves.
- Then bring to a gentle boil and cook until it thickens to a syrupy consistency (this may take 10-20 minutes).
- Bottle in sterilized jars or bottles while hot.
- This syrup can be used medicinally or as a historical flavoring.
Estimated Calories
165 per serving
Cooking Estimates
It usually takes 15-20 minutes to gather, weigh, and prepare all the herbs and ingredients. Cooking involves a gentle simmer for about 1 to 1.5 hours to reduce the liquid, and then another 10-20 minutes to make the syrup after adding the sugar. Each serving of this syrup contains about 165 calories, mostly from the sugar. This recipe makes about 8 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.
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