Genuine Syrup of Capillaire, As Made in France
Ingredients
Directions
Make the infusion
Boil 1 ounce of maidenhair in a kettle of water.
Reduce heat and let it infuse for at least 2 hours.
Strain the infusion through a sieve.
Make the syrup
Boil the sugar and water until the sugar breaks cleanly off wet fingers.
Skim the mixture.
Add the maidenhair infusion to the syrup and mix well without boiling.
Pour the mixture into a covered earthen vessel.
Place the vessel in hot ashes for about 3 days.
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
- Maidenhair
- Gives the infusion its flavour and aroma that carry through the finished syrup.
- Loaf sugar
- Forms the body of the syrup and provides its sweetness.
The step that matters
Boil the sugar and water until the sugar breaks cleanly off wet fingers. Sugar syrup must reach the right concentration: too little boiling leaves it thin and prone to spoiling, while overcooking makes it too thick and hard to work with.
“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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