Syrup of Marsh-mallows
Ingredients
Directions
Make the infusion
Boil the water with the bruised marshmallow root until reduced by half.
Let the mixture cool.
Press out the liquid.
Allow the liquid to sit for 24 hours so the dregs can settle.
Pour off the clear liquid.
Make the syrup
Add the sugar.
Boil the mixture down to a proper consistency.
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
- Marshmallow root
- Provides the mucilage that gives the syrup its body and thick, soothing texture.
- Refined sugar
- Provides sweetness and, once boiled down, the thick body and preserving quality of the syrup.
The step that matters
Boil the mixture down to a proper consistency. Sugar syrup thickens as water evaporates and concentrates the sugar; stopping too early leaves it thin and watery, while overcooking makes it too stiff 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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