Recipe Manuscript

The Chalibeat Sirap

Name: The Chalibeat Sirap
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 12
Cuisine: European
Ingredients: 56 grams steel or iron filings (food grade; substitute: food-safe iron supplement if filings unavailable); 1 liter dry white wine; 1.7 grams whole mace (1 teaspoon, bruised); 400–600 grams fine granulated sugar (to taste, for syrup consistency)

1666

From the treasured pages of Receipt book of Rebeckah Winche

Written by Rebecca Winch

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1666

Original Manuscript(circa Renaissance, 1400 - 1700)

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

The Chalibeat Sirap

"Take 2 ouncs of filings of Steele infuse it three weeks in a Quart of white wine in a glass bottle then pouer off ye wine upon a dram of maice bruzed lett it stand six days then strain all throug a glass funnel & add wth a sheet of cap paper wch is cold. to philter it, in ye wine dissolve as much fine loaf sugar as will make it into a sirup without boyling"

Note on the Original Text

The original recipe is written in early modern English, with some now-archaic spellings ('sirap' for syrup, 'bruzed' for bruised, 'pouer off' for pour off). Directions are often brief, assuming the reader possessed prior knowledge of common kitchen processes. Measurements ('ounce', 'dram', 'quart') are approximations, and processes like 'straining through cap paper' indicate the use of makeshift filters fashioned from writing or hat-making paper. There is no mention of heating as they preferred to create syrups cold to preserve perceived medicinal properties.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Rebeckah Winche - Click to view recipe in book

Title

Receipt book of Rebeckah Winche (1666)

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

Writer

Rebecca Winch

Era

1666

Publisher

Unknown

Background

Step into the 17th-century kitchen with Rebecca Winch, where hearty feasts and time-honored recipes whisper secrets of early English cooking. From savory pies to delicate sweets, this charming volume offers a sumptuous glimpse into culinary history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Rebecca Winch, an English gentlewoman who died in 1713, and is dated to around 1666. During this time, medicinal syrups were commonly prepared in the home as both culinary treats and health tonics. The inclusion of steel filings reflects early modern beliefs about the health benefits of iron, particularly for ailments like anemia and general weakness. White wine was often used as a medium for extracting and carrying both medicinal and culinary ingredients, while mace, an expensive and exotic spice, would have lent both flavor and perceived restorative properties. Such recipes were often passed down among women, as part of the household management knowledge—combining kitchen wisdom, medical theory, and resourcefulness.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The typical tools in the 17th century would have included a glass bottle for the infusion, a funnel (often made of glass or pewter), linen or cap (hat) paper for filtration, and a mortar and pestle for bruising the mace. Syrup was created by simple dissolution of sugar in the strained liquid, exploiting the solubility of sugar in alcohol and water, rather than by heating.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 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 ounces steel or iron filings (food grade; substitute: food-safe iron supplement if filings unavailable)
1 quart dry white wine
0.06 ounces whole mace (1 teaspoon, bruised)
14–21 ounces fine granulated sugar (to taste, for syrup consistency)

Instructions

To create The Chalibeat Sirap in a modern kitchen, start by weighing out 2 ounces of clean iron or steel filings (food grade if possible) and infuse them in 1 quart of dry white wine inside a glass container.
Seal and let this mixture stand for three weeks at room temperature to extract the iron.
Carefully decant the wine, leaving sediment behind.
In a separate bowl, lightly bruise about 0.06 ounces of mace (approximately 1 teaspoon) and add it to the infused wine.
Let this aromatic mixture stand for six days.
Strain the liquid through a fine mesh sieve or funnel lined with filter paper (such as coffee filter paper) to clarify.
To finish, gradually stir in fine granulated sugar (about 14–21 ounces or to taste) until the mixture becomes syrupy in consistency.
There is no need to heat the wine; simply stir until fully dissolved, creating an enriched, spiced syrup.

Estimated Calories

140 per serving

Cooking Estimates

It takes about 10 minutes to prepare the ingredients at the start, and you'll spend about 5 more minutes at two later steps: adding the mace and straining. No cooking or heating is needed. For calories, one serving of this syrup is mostly made of wine and sugar. This recipe makes about 12 servings if you use 80ml (about 1/3 cup) per serving.

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.