Recipe Manuscript

Sparrissaft

Name: Sparrissaft
Prep time: PTPT20M
Cook time: PTPT50M
Yield: 10
Cuisine: American
Ingredients: 1 kg fresh asparagus; Water to cover (approx. 1–2 liters); 1 kg granulated sugar

"Asparagus Syrup"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Drink

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Sparrissaft

"— (Sparrissirup), Färsk sparris, socker. Sparrisen skrapas och skäres i bitar, som kastas i kastrull och öfverslås med kokande vatten. Innehållet får några uppkok och uppslås sedan på en fin sikt. Saften slås i en kittel. Till lika mycket saft tages lika mycket socker. Saften får några uppkok. Bör på sockerprofvaren utvisa 33 grader. Tappas på buteljer, korkas och hartsas."

English Translation

"(Asparagus Syrup), Fresh asparagus, sugar. The asparagus is peeled and cut into pieces, which are placed in a pot and covered with boiling water. The contents are brought to a boil a few times and then poured through a fine sieve. The juice is poured into a kettle. For every equal amount of juice, add an equal amount of sugar. The juice is boiled a few times. It should measure 33 degrees on the sugar tester. Pour into bottles, cork, and seal with resin."

Note on the Original Text

The recipe follows the 19th-century Scandinavian culinary style, where instructions are concise and assume the cook's practical knowledge. Measurements are often given in ratios rather than set quantities. Terminology such as 'sockerprofvaren' refers to an instrument (hydrometer) for checking sugar content—modern cooks can simply gauge syrup thickness by eye or use a refractometer. The spellings and some words (like 'kittel' for pot) are archaic Swedish or culinary terms borrowed from German, reflective of the Scandinavian immigrant dialect of the late 1800s.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika', published in Minneapolis in 1889—a cookbook specially designed for Swedish immigrants adapting their culinary heritage to American conditions. At the time, recipes like this showcased both resourcefulness and culinary creativity, often serving double duty as medicinal tonics and sophisticated table treats. Asparagus syrup (sparrisssaft) is a fine example of such 'fancy' non-alcoholic drinks that would grace the summer table or act as a refreshing cordial. It reflects both old-world traditions and early American ingredients in the immigrant kitchen.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would have used a sharp paring knife or vegetable scraper for peeling and chopping the asparagus. A large, heavy-bottomed pot was essential for boiling and reducing the syrup. Straining was traditionally done with a fine mesh sieve or a linen cloth. Syrup would be poured into glass bottles using a funnel, then sealed with corks and further protected by sealing the tops with melted resin or beeswax.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

50 mins

Servings

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

2.2 lb fresh asparagus
Water to cover (approx. 1–2 quarts)
2.2 lb granulated sugar

Instructions

To make this unusual and elegant asparagus syrup, take fresh asparagus, peel and cut it into small pieces.
Place the pieces in a saucepan and pour over enough boiling water to cover them completely.
Bring the mixture to a boil a few times to extract the flavor and then strain the liquid through a fine sieve or cheesecloth.
Measure the strained juice and for every 1 quart of juice, add 2.2 pounds of sugar.
Return the mixture to a clean pot and bring it to a boil again, simmering until the syrup reaches a sugar density of about 33° Brix (or the consistency of syrup).
Bottle the hot syrup immediately, seal tightly, and if desired, seal further with wax for preservation.

Estimated Calories

180 per serving

Cooking Estimates

You will need about 20 minutes to wash, peel, and cut the asparagus. Cooking and simmering the syrup takes about 50 minutes. Each serving of this syrup contains about 180 calories, mostly from the sugar.

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.