To Make Syrrup Of Red Rose Buds Good For Any Cough Or Hecticke Cold
From the treasured pages of Cordial waters simple waters and syrrups
Unknown Author
To Make Syrrup Of Red Rose Buds Good For Any Cough Or Hecticke Cold
"Take a Peck of Red Rosebuds and cut them from the Whites and Greens take a quart of Penny royal Water, and a quart of un fett hyfop= water put them together in a Inert earthen Pip Kin and Set it on the fire and make the water very hott put hyo: Roses into it mixing them together Cover them close up and let them Stand 24 hours then Strain it out and to every Pint of Liquer put two pounds of Brown Sugar Candy well beaten mix them together in a Pipkin let them Stand 3 days. Stirring them 2 or 3 times a day covering them close again then Set them over a gentle fire Keeping them Stirring till the Sugar Candy be dissolvd then take it off the fire and let it Stand till almost cold and take off the white Scum and when through cold Bottle for your use, let the Pipkin you make it in be new but well Seasond & ye Sugar candy of Sticks. Mrs Hopwood"
Note on the Original Text
In this recipe, spelling and punctuation reflect 17th-century conventions—note 'hyo:' for 'hyssop' and variants like 'Pip Kin' for 'pipkin' (small pot). Capitalization of words like 'Roses' and 'Pipkin' was common for emphasis. Instructions were written with the expectation that the reader was already familiar with basic kitchen operations and would intuitively fill in details; exact temperatures aren't specified, for example. Ingredient measures like 'a peck' reference customary measures, and 'pound' typically means a Roman or avoirdupois pound (approx. 454 g). Some terms (such as pennyroyal water) might refer to purchased medicinals or homemade distillations from fresh herbs.
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 17th-century English recipe for rose syrup comes from a household manuscript dated around 1680, attributed to a "Mrs Hopwood." At that time, herbal syrups were commonplace both as culinary delicacies and home remedies, widely believed to soothe coughs and 'hectick' (hectic) colds associated with chronic illness. Red rose petals were prized for their fragrance and soothing properties, while pennyroyal and hyssop were considered beneficial for the chest and lungs—though we now know pennyroyal should be used cautiously due to its toxicity. Brown sugar candy was favored for its ease of dissolving and gentle sweetness, making the syrup pleasant for both invalids and everyday enjoyment.
The original preparation called for an 'inert earthen pipkin'—a glazed ceramic or earthenware pot resistant to acid and easy to clean, ensuring the delicate flavors of the herbs are preserved. The syrup was made by hot infusion, long steeping, and gentle heating over a fire. Straining was done with simple cloths or sieves, and the syrup was finished by skimming with wooden spoons, then stored in glass or earthen bottles, likely stoppered with cork. All measurements were approximate and based on available kitchen vessels rather than precise scales.
Prep Time
30 mins
Cook Time
30 mins
Servings
40
Ingredients
- 2.4 gallons red rose buds (petals only, organic and unsprayed)
- 1 quart pennyroyal water (or strong infusion of pennyroyal and/or mint, see safety notes)
- 1 quart hyssop water (or mild hyssop/thyme infusion for safety)
- Brown sugar candy sticks (traditional); substitute 4 pounds unrefined brown sugar or demerara sugar per 1 quart strained liquid
Instructions
- Begin by obtaining approximately 2.4 gallons (about 1 peck) of fragrant, pesticide-free red rose buds.
- Remove all the white bases and green sepals from the petals, discarding the non-petal parts.
- Combine 1 quart of pennyroyal water (substitute with a mix of mint and pennyroyal tea if needed) and 1 quart of hyssop water (use hyssop infusion or substitute with a mild thyme infusion for safety).
- Place these waters together in a heatproof earthenware pot (a heavy-bottomed ceramic saucepan works beautifully).
- Heat the water until it is hot but not boiling.
- Add the prepared rose petals, mixing well.
- Cover tightly and allow to steep for 24 hours at room temperature.
- Strain the petals, reserving the fragrant liquid.
- Measure the liquid; for every 2 cups, add 2 pounds of finely crushed brown sugar candy (use unrefined brown sugar or demerara sugar if stick candy is not available).
- Return the mixture to the pot.
- Leave it covered for 3 days, stirring 2–3 times daily to ensure the sugar dissolves.
- After 3 days, gently heat over low flame, stirring constantly until the sugar is fully melted.
- Remove from heat, skim off any white froth or scum as it cools, and allow to cool completely.
- Decant into clean sterilized bottles for use.
- Store in a cool place and use as a soothing syrup for coughs and chest complaints.
Estimated Calories
120 per serving
Cooking Estimates
You'll need about 30 minutes to prepare the petals, infusions, and combine everything. The cooking time is about 30 minutes to dissolve the sugar and heat the syrup. Most of the time is spent waiting while the mixture steeps and the sugar dissolves. This recipe makes about 2 liters of syrup, which is around 40 servings if you use 50 ml per serving. Each serving has about 120 calories from the sugar.
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