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Syrup of Gilliflowers
Sauces and Spicery
Historic

Sugar syrup of 'Gilliflowers' - a name for cloves, or, more likely here, for the flowers of the similarly flavoured Dianthus Caryophyllus, a wild carnation (Moxon 1764)


Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

384. To make SYRRUP of GILLIFLOWERS.
Take five pints of clipt gilliflowers, two pints of boiling water and put to them, then put them in an earthen pot to infuse a night and a day, take a strainer and strain them out; to a quart of your liquor put a pound and half of loaf sugar, boil it over a slow fire, and skim it whilst any skim rises; so when it is cold bottle it for use.




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