Recipe Manuscript

Syrup Of Oranges

Name: Syrup Of Oranges
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 12
Cuisine: European
Ingredients: 400 ml fresh orange or lemon juice; 900 g fine white sugar

1670

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Drink Dessert Other

Original Recipe • 1670

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Syrup Of Oranges

"Take one mutchkon of the juice of Lemmons or Oranges, fine sugar two pounds, boile them on a slow fire in an earthen vossel, Stirring it all the while, till the Sugar be woll incorperat with the juice, & come to the consistory of a syrup. Note; that no arder Syrups admit of long boiling."

Note on the Original Text

Recipes of the 1600s were written for experienced household cooks and assumed practical knowledge. Ingredients like 'mutchkon' reflected household measurements in use at the time, while 'woll incorperat' (well incorporate) and 'consistory of a syrup' referred to the desired texture and integration. Spelling quirks abound: 'vossel' (vessel), 'ardor' (other), 'boile' (boil). Directions are brief, as home cooks were expected to read between the lines and adapt according to what they saw and felt in the pot.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1670)

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

Writer

Unknown

Era

1670

Publisher

Unknown

Background

A delightful voyage through 17th-century kitchens, this manuscript tempts the senses with timeless recipes, forgotten flavors, and the intrigue of historical culinary craft. Savory secrets and sweet indulgences await within its well-worn pages.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the mid to late seventeenth century — the Restoration era, when England was abuzz with new tastes and exotic imports. Oranges and lemons, once rare, became a fashionable addition to both sweet and savory dishes. Households with the means would preserve the flavor of citrus, extending its sunny freshness beyond the season. This syrup would be a treat for flavoring drinks, desserts, or even as a medicinal cordial — a little luxury in a world before refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original recipe specifies an 'earthen vessel', meaning the cook would have simmered the syrup in a sturdy earthenware pot, a common and gentle heat-retaining vessel of the period. A long wooden spoon or spatula would be used to stir the mixture over a hearth or small open flame, as temperature control was rudimentary. The cook relied on the senses — sight, smell, and texture — to judge when the sugar and juice had united into a syrup.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 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

14 fl oz fresh orange or lemon juice
2 lb fine white sugar

Instructions

To make a classic Syrup of Oranges (or Lemons), start by juicing enough fresh oranges or lemons to yield about 14 fluid ounces of juice (a 'mutchkon' being close to half a modern pint).
In a heavy-bottomed saucepan, combine this juice with 2 pounds of fine white sugar.
Set the pan over very low heat — a gentle simmer is all that's needed.
Stir the mixture continuously with a wooden spoon as the sugar slowly dissolves and merges with the juice.
Keep stirring and heating until the mixture thickens to a syrupy consistency — just enough to lightly coat the back of a spoon.
Remove from the heat and let it cool before bottling.
Modern cooks can use a candy thermometer (aim for just above 221°F) to achieve the perfect syrup.

Estimated Calories

230 per serving

Cooking Estimates

This syrup recipe should take about 10 minutes to prepare and 20 minutes to cook. The recipe makes about 12 servings, each with around 230 calories, mainly 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.