orchard syrup

Orchard syrup is an unknown sweetening and flavoring ingredient frequently referenced by Harry Johnson. Jennifer Colliau (Small Hand Foods) has researched the question and, without making any historical determinations, has tested and approved of a Dutch recipe for a simple syrup made from apple juice. (In essence, make simple syrup on the stovetop, but dissolve the sugar into apple juice or apple cider rather than plain water. A little anise and/or cinnamon might be agreeable additions.) This general approach works enticingly well in Johnson’s recipes, with the apple character coming through clearly, even when employed in dashes. Regardless, while the results are interesting—even commendable—this is all conjecture: we will probably never know exactly what “orchard syrup” was.