Syrup Of Dar-Berries

This recipe hails from the late 17th century, found in an English household manuscript dated between 1679 and 1694. At that time, berry syrups were valued for both their culinary and medicinal properties, often taken as daily tonics to support digestion and ward off common ailments like scurvy—a real concern in a world before widespread citrus imports. Barberries themselves were prized for their tangy flavor and presumed capacity to "cleanse the stomach" and bolster the organs. This dual role, as both medicine and food, is typical of early modern kitchen wisdom, where the lines between apothecary and pantry were delightfully blurred.

The original cook would have used a heavy stone mortar and pestle for bruising and extracting juice from the berries. The mixture would then be strained through a cloth or a fine mesh strainer. For cooking, a brass or copper pan over an open fire or on the hearth was standard, with wooden or metal spoons for skimming and stirring. Glasses—likely simple glass bottles or jars—were used for storage, with space left at the top to accommodate fermentation.