To Make Syrup Of Peach-Blossoms, The Best Physick In The World G.L

This recipe hails from late 17th-century England, in a time when home remedies often blurred the line between culinary delight and medicinal practice. Peach blossoms were prized for their gentle laxative and 'physick' (healing) qualities, considered a cure for various digestive ailments, and a sweet syrup was a graceful way to administer such pharmacy to the household. 'V.b.363', dated approximately between 1679 and 1694, represents a manuscript tradition where householders (often women) curated collections of both recipes and medicines, reflecting the domestic and botanical knowledge of the era. The use of refined sugar—still a luxury ingredient—signals the recipe’s elite or aspiring context, while the careful method speaks to the high value placed on the blossoms and the importance of preserving their delicate fragrance.

The original maker would have used a small copper, earthenware, or pewter pot for infusing and dissolving the syrup. Gentle heat was provided by embers or a simmering water bath, as direct heat risked scorching delicate flavors. Straining would be done with a linen cloth or fine hair sieve, and bottled in thick glass bottles. Covering with pricked paper rather than cork allowed the syrup to settle and breathe, reducing risk of fermentation before proper sealing. A wooden spoon for stirring and a measuring vessel (probably an earthenware jug marked in pints) completed the toolkit.