Home › The Principles of Cookery › Syrup of Cowslips

Syrup of Cowslips

Upon every gallon of cowslip flowers with their white part cut off pour a quart of boiling water. Put the pan containing them over a very slow fire, where it must simmer gently during six hours. Let it stand till next day, then replace it over a good fire until it reaches the boiling point, but before ebullition commences remove it from the fire. Squeeze out the flowers as hard as you possibly can, and add the same quantity of fresh flowers. Make the preparation boil; but the moment ebullition begins, replace it on the slow fire, and let it simmer again for six hours. Again let it stand till next day, when, having heated it as before, but without boiling, squeeze out the flowers while hot, and to every pint of the expressed juice add two pounds of sugar dissolved by standing the pan in boiling water. Now set it on the fire, and stir it until the scum rises; then remove it from the fire, and skim it; repeat this until no more scum rises. Let it now have a single boil, and run it through a jelly-bag. When quite cold, bottle it in pint bottles.