Recipe Manuscript

To Make Syrup Of Fumitory

Name: To Make Syrup Of Fumitory
Prep time: PTPT10M
Cook time: PTPT40M
Yield: 30
Cuisine: European
Ingredients: 900 ml fumitory (Fumaria officinalis) juice (substitute: juice from dandelion greens or spinach, if fumitory is unavailable); 60 ml white wine vinegar; 450 g granulated sugar (substitute for historical loaf sugar); White wine or beer (for serving, optional, quantity as preferred)

1687

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1687

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Syrup Of Fumitory

"Take a pint and halfe of ye juice set on the fire, and when it boils up fast strain it and put the clear yellow liquor that comes through into the skellit again and with it four spoonfulls. of white wine vinigar and let it boil a little then strain it that it may be very clear then put it into a clean skellit again with a pound of loaf Sugar and boil it to a thick syrup and keep it for use take two spoonfulls in a morning in a draught of white-wine or Beer."

Note on the Original Text

The recipe is written in the instructional, narrative style characteristic of early modern English cookery books, with little in the way of measured timings or detailed quantities for all ingredients. Words like 'skellit' (skillet) and 'vinigar' (vinegar) reflect the orthography of the time. Directions flow as a single dense paragraph, requiring the reader to parse and interpret steps with care and culinary experience.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1687)

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

Writer

Unknown

Era

1687

Publisher

Unknown

Background

A charming culinary manuscript from the late 17th century, brimming with recipes that blend hearty tradition and a dash of Restoration-era flair. Perfect for those seeking a taste of historic feasts and flavorful ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from an English household manuscript dated between 1679 and 1694. During this period, herbal syrups were popular both for their culinary intrigue and reputed health benefits. Fumitory, seen as a cleansing herb thought to purify the blood and treat skin conditions, was often used medicinally. Recipes like this would have been carefully preserved by householders for both their families and wider communities.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, cooks would employ a brass 'skillet' (a shallow cooking pot), open hearth or coal fires for heat, and linen cloths or fine sieves for straining. A wooden spoon would be used for stirring, and sharp knives for processing the herbs. Storage would be in glass or ceramic bottles, tightly sealed.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

40 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

1 3/4 pints fumitory (Fumaria officinalis) juice (substitute: juice from dandelion greens or spinach, if fumitory is unavailable)
1/4 cup white wine vinegar
1 pound granulated sugar (substitute for historical loaf sugar)
White wine or beer (for serving, optional, quantity as preferred)

Instructions

To prepare this cordial syrup in a contemporary kitchen, begin with approximately 1 3/4 pints of fumitory juice.
Warm the juice gently in a saucepan until it comes to a fast boil.
When it foams, pour it through a fine sieve or cloth, and keep only the clear, yellow liquid.
Return this clarified juice to the pan, adding about 1/4 cup of white wine vinegar.
Allow this mixture to heat and boil briefly, then strain again to acheive maximum clarity.
Now, pour the liquid back into a clean saucepan and dissolve 1 pound of white sugar in it.
Boil everthing together, stirring occasionally, until a thick syrup forms.
Once cooled, store the syrup for use.
For serving, take two tablespoons (around 1 fluid ounce) each morning, mixed into a glass of white wine or beer.

Estimated Calories

70 per serving

Cooking Estimates

It takes about 10 minutes to wash and juice the greens, and 40 minutes to boil, strain, and make the syrup. Each serving is 30 ml of syrup, and this recipe makes about 30 servings. Each serving has around 70 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.