To Make The Balsamick Syrrup
From the treasured pages of Cordial waters simple waters and syrrups
Unknown Author
To Make The Balsamick Syrrup
"Take 2 Ounces of Balsom Tolu: put it into an Earthen or other Vessel with 12 or 14 Ounces of Colts foot Water Stop it close & let it Stand hott and boyl gently for three hours then take it from the fire & let it Stand (not unstopping it till it be fully cold) then clear the liquor (which will look as tho it was full of Iceicles) of from the Substance of the Balsom and put to it 20 Ounces of fine or rather double refined Sugar, and Keep it often Stirring and Scumming till it come to the body of a Syrrup without heat of fire."
Note on the Original Text
The recipe is written in the concise, semi-imperative style of manuscript cookery, assuming a good deal of prior kitchen knowledge. Spelling is variable: 'syrrup' for syrup, 'boyl' for boil, 'iceicles' for icicles. Time and quantity are measured flexibly, but precision is present in the sugar and resin weights (ounces). Directions often mix medicinal procedures (infusions, decoctions) with culinary practices. The gently archaic language ('let it stand hott and boyl gently') signals the marriage of apothecary science and kitchen craft.
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 England in 1680, a time when both culinary and medicinal skills were prized household arts. The syrup reflects early modern beliefs in the healing virtues of exotic resins like Balsam of Tolu, newly imported from the Americas, and domestic remedies like coltsfoot, known for soothing coughs. Recipes like this straddle the worlds of medicine and confectionery, designed to both treat the body and please the palate. The text comes from a manuscript collection typical of gentry households, mixing practical knowledge with ever-present curiosity for novel ingredients and foreign goods.
Back in the 17th century, cooks and apothecaries would use glazed earthenware pots or early glass vessels, simple hearth or stove heat (often indirect, like a gentle simmer over embers), and tightly fitting lids—sometimes waxed or cloth-lined—to keep in heat and volatile perfumes. Skimming spoons and wooden spatulas managed the syrup’s clarity and texture. Filtration was by careful decanting or cloth straining, and storage would be in stoneware or glass bottles, stoppered against air.
Prep Time
25 mins
Cook Time
3 hrs
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 ounces Balsam of Tolu (substitute: Benzoin resin if unavailable)
- 1.5 to 1.7 cups Coltsfoot water (substitute: mild herbal tea such as chamomile if necessary)
- 1.25 pounds double refined white sugar (caster or superfine)
Instructions
- To make Balsamick Syrup in a modern kitchen, begin by combining 2 ounces of Balsam of Tolu (a fragrant resin from South America, best sourced online or at specialist shops; benzoin can be substituted if unavailable) with 1.5 to 1.7 cups of Coltsfoot water (a gentle herbal infusion, you can make by steeping dried coltsfoot leaves in hot water, or substitute with a mild herbal tea).
- Place all in a ceramic or heat-resistant glass vessel, cover tightly, and let it simmer very gently over a water bath for about 3 hours.
- Do not allow the vessel to lose steam—keep it covered.
- Once done, remove from heat and cool completely before opening.
- The mixture will separate with resiny bits below and a clear, aromatic liquid above—decant or strain this clear liquid.
- Next, stir in 1.25 pounds of fine white sugar (use caster sugar for a smooth finish).
- Stir repeatedly until the sugar dissolves and thickens to a syrupy consistency without reheating.
- Skim off any froth.
- Store in a clean bottle for use as a cordial or medicinal syrup.
Estimated Calories
140 per serving
Cooking Estimates
Preparing Balsamick Syrup takes some time because you need to simmer the ingredients gently for 3 hours, then let it cool, strain, and stir in the sugar. Most of the time is waiting for the syrup to cook and cool. You will get about 12 servings and each serving contains around 140 calories.
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.
Join the Discussion
Rate This Recipe
Dietary Preference
Main Ingredients
Culinary Technique
Den Bockfisch In Einer Fleisch Suppen Zu Kochen
This recipe hails from a German manuscript cookbook compiled in 1696, a time whe...
Die Grieß Nudlen Zumachen
This recipe comes from a rather mysterious manuscript cookbook, penned anonymous...
Ein Boudain
This recipe comes from an anonymous German-language manuscript cookbook from 169...
Ein Gesaltzen Citroni
This recipe, dating from 1696, comes from an extensive anonymous German cookbook...
Browse our complete collection of time-honored recipes