Almibar De Malvavisco
"Se cuesen seis onzas de raiz de malvavisco en cuatro libras de agua para extraer el mucilago se cuelan y se mezclan seis libras de azucar se hace cocer hasta la consistencia de jarabe si no hay que gastarlo muy pronto, será mejor dejarlo cocer hasta el punto de caramelo, pues de lo contrario se fermentaria cuanto hay de gastarlo."
English Translation
"Boil six ounces of marshmallow root in four pounds of water to extract the mucilage; strain it and mix in six pounds of sugar. Cook until it reaches the consistency of syrup. If it is not to be used very soon, it is better to cook it until the caramel stage, otherwise it would ferment and would need to be used quickly."
Note on the Original Text
19th-century recipes such as this one were written with brevity and assumed experience, omitting precise times and temperatures. Ingredients were measured in ounces and pounds; spelling followed contemporary rules (e.g., 'azucar' for sugar, traditional 'malvavisco' for marshmallow). Directions favored utility, focusing on what would have been common knowledge: extracting mucilage for texture, boiling sugar for preservation, and using caramelization to extend shelf life. This recipe’s language is direct with minimal embellishment, typical of domestic notebooks meant for personal or family use.
Title
Libro de Recetas de Cocina (1884)
You can also click the book image above to peruse the original tome
Writer
Guadalupe Perez
Era
1884
Publisher
Unknown
Background
Travel back to 19th-century Acatzingo, Puebla with this enchanting manuscript, where ink and pencil whisper authentic Mexican flavors. From sweet compotes to delicate biscochos and hearty tamales, every page offers a taste of culinary heritage—and plenty of blank space for your own inspired notes.
Kindly made available by
University of Texas at San Antonio
This recipe traces its origins to the manuscript notebook 'Libro de Recetas de Cocina' compiled in Acatzingo, Puebla, Mexico, in 1884 by Guadalupe Perez. The notebook offers a glimpse into the domestic kitchens of late 19th-century Mexico, blending European technique with local practices. Marshmallow root syrup was not only a sweetener but also valued for its demulcent medicinal properties, soothing sore throats and irritations. Its inclusion signals an era when home cooks drew on both culinary and therapeutic traditions, embodying the resourcefulness of household alchemy.
In 1884, this syrup would have been prepared in a sturdy earthenware or metal pot over a wood- or charcoal-fired stove. The marshmallow roots were likely steeped and simmered using basic kitchen knives for chopping and coarse cloth or fine sieve for straining. Stirring and skimming required wooden spoons or spatulas. A keen cook’s judgment rather than precise thermometers determined syrup or caramel stages.
Prep Time
10 mins
Cook Time
1 hr
Servings
24
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
- 6 ounces dried marshmallow root (Althaea officinalis)
- 7.5 cups water
- 6 pounds granulated sugar (alternatively, use unrefined cane sugar for a more historic flavor)
Instructions
- To prepare marshmallow syrup as in the late 19th century, begin by simmering 6 ounces of marshmallow root in 7.5 cups of water, allowing the mucilage—its soothing, thickening component—to infuse fully into the liquid.
- Strain out the root solids, then combine the resulting infusion with 6 pounds of granulated sugar.
- Return the mixture to a gentle simmer and cook, stirring often, until it thickens to the texture of syrup.
- If you wish to keep your syrup shelf-stable for longer, continue cooking it to the caramel stage, where it becomes darker and more viscous.
- Otherwise, use promptly to prevent natural fermentation.
Estimated Calories
200 per serving
Cooking Estimates
You'll steep the marshmallow root for about 30 minutes and then simmer the syrup for another 30 minutes until thick. It takes about 10 minutes to get your ingredients and tools ready. Each serving of syrup contains a lot of sugar, so it's high in 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.
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