MC Logo

To Make All Kinde Of Syrops


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To make all kinde of Syrops. Chapter. xxxiiii. TAke Buglosse, Borage, white Endiue, of each .i. handfull, of Rosemary, Thyme, Isop, winter Sauery, of each halfe a handful seeth them (being fyrste broken betweene your hands) in .iii. quartes of water, vnto iii. pints, the straine it, and put to ye liquor, whole cloues an ounce, pouder of Cinimon:half an ounce, pouder of Ginger: a quarter of an ounce .i. Nutmeg in powder, of suger half a pound, or more: let them seethe vpon a softe fyre well styred for burnning too, vntyll it come to the thicknesse of liue Hony, then keepe it in Gallypots, if you put .i. pynte Malmzey in the second seethig, it wyl be better. When it is perfecte, haue sixe graynes of fine Muske in powder, stiffe it amongst your Syrop as ye put it in the Gallypot, and couer it.

This Syrop will last many yeres and is excellent against swowning and faintnesse of hert, it coforteth the Brayne and Sinewes, if it bee vsed as muche as a Hasell Nut at once, at your pleasure.

autodoc





Home : Recipes : Menus : Search : Books : FAQ : Contact