Another Way To Make Sirrup Of Damask-Roses

This recipe is drawn from 'The whole body of cookery dissected', first published in 1673, a period of great interest in preserves, conserves, and sweetmeats. Rose syrups—made from highly prized Damask roses—were cherished both for their luxurious aroma and their supposed medicinal properties. They were common in upper-class English households, used not only as a sweetener or cordial but also as a genteel demonstration of refinement and wealth. Such syrups might brighten up a cordial, flavor a dessert, or simply delight guests with their intense floral taste. In 17th-century England, cooks worked seasonally, making such flower syrups when blossoms were at their peak. Sugar was expensive, so these recipes speak to the status of households that could afford them.

Back in the 17th century, this syrup would have been made using earthenware or copper pans set over a hearth or open fire, with cooks controlling the heat as best they could. Petals would be steeped in bowls or basins, likely of ceramic, and then strained and pressed through cloths or sieves. Ladles and wooden spoons were used to stir the syrup gently. For storage, the finished syrup would be poured into glass bottles or stoneware jugs and sealed, sometimes with pig bladders or parchment tied with string—far from the airtight bottles we use today.