Syrup of Mallows. Sirop De Guimauve.
Ingredients
Directions
Prepare the mallow
Scrape, wash, and cut the mallow root into small pieces.
Place the mallow pieces in a pot with water and heat until the water becomes gummy.
Strain the mixture to remove solids.
Make the syrup
Combine the gummy liquid with sugar in a pot and heat, skimming until clear.
Boil the mixture until it reaches a syrupy consistency.
Strain again and let it cool before bottling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mallow root
- Releases a gummy, mucilaginous liquid into the water that gives the syrup its body.
- Sugar
- Provides sweetness and, when boiled down, the thick syrupy texture.
The step that matters
Boiling to a syrupy consistency. Sugar syrups thicken as water evaporates and the sugar concentration rises. Stopping too early leaves a thin syrup that may spoil, while overboiling can turn it stiff or crystallize as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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