Syrup Of Clove Gelly Flowers

This recipe originates from around 1700, compiled by Mrs. Johnston. The early 18th century in Britain saw the flourishing of manuscripts recording culinary and medicinal recipes. Clove gillyflowers were prized for their spicy, perfumed scent, more closely resembling cloves than any actual flower. Syrups like this would have been used medicinally or as flavorings for desserts, drinks, and cordials—adding a touch of both sophistication and luxury to the household table. The careful use of various flowers for syrups and preserves was at its height among the well-to-do families who had access to gardens and skilled household staff. This recipe reflects both the abundance and whimsy of early modern English kitchen gardens and the prevailing belief in flowers' health-giving virtues.

In the early 1700s, the process would start with a kitchen maid using a sharp knife or scissors to carefully cut the flower petals, discarding the bitter whites. The infusion would be made in a glazed earthenware can or bowl. For straining and wringing, clean linen cloths or muslin bags would be used. The syrup would then be boiled in a copper or iron pan over an open hearth, with a wooden spoon or skimmer to remove froth. Once cooled, the syrup would be poured into glass bottles, which were often stoppered with cork and sealed with wax.