Recipe Manuscript

Another Way To Preserue Quinches

Name: Another Way To Preserue Quinches
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 8
Cuisine: European
Ingredients: 500 g quinces (about 2 medium quinces); 1 kg granulated sugar; 2 liters fresh water; Kernels (seeds) from the quinces, or substitute 5-6 apricot kernels; 2 egg whites

1650

From the treasured pages of Certain profitable and well experienced collections for making conserve of fruits

Written by Nicholas Webster

Renaissance (1400 - 1700)European Intermediate Dessert Snack Other

Original Recipe • 1650

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Another Way To Preserue Quinches

"Take them, drye them with a fare Lynnyng cloth, then set a pan of fare water on the fyer, when it boyleth put in your quinches for every pound of quinches two pound of suger, then take the kernells out of them being cut in good quarters and lett it simmer but put the kernells and lett them simer in a lynyng bagg and scum them cleane from scum lett it simmer but put in with your quinches if your serop be not clere take two whites of egges when your quinches are soft take them uppon a fare platten boyle the serop till it be thick then take it out of ye bag and put it upon them spreding it hott but see that your quinches be hott when the serop is put upon them."

Note on the Original Text

The recipe is written in the straightforward, no-nonsense style of the mid-seventeenth century, assuming familiarity with basic kitchen processes and tools. There is little punctuation and the spelling is phonetic and variable ('boyleth' for 'boils', 'serop' for 'syrup'), typical for the period. Ingredients are expressed by proportion rather than fixed amounts, which allowed for flexibility based on what was available. Instructions are all presented in one unbroken flow, with process and method running together, a reflection of recipes handed down orally or meant for experienced kitchen staff who needed only reminders rather than explicit directions.

Modern Kitchen Interpretation

Recipe's Origin

Certain profitable and well experienced collections for making conserve of fruits - Click to view recipe in book

Title

Certain profitable and well experienced collections for making conserve of fruits (1650)

You can also click the book image above to peruse the original tome

Writer

Nicholas Webster

Era

1650

Publisher

Unknown

Background

Step back to the bustling kitchens of mid-17th century England with this flavorful collection by Nicholas Webster. Savory secrets, age-old recipes, and period culinary wisdom await in this masterfully penned volume—a true feast for culinary history enthusiasts.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from England, around 1650, when sugar preservation was both a luxury and a mark of culinary sophistication. Quintessentially early modern, preserving fruits like quinces allowed households to enjoy their bounty through the winter and signaled wealth due to the high cost of sugar. Recipes like this were handwritten into collections by affluent families, showing the evolution of domestic management and early preservation methods. Quinces were especially prized for their aromatic flavor and fragrance, which made them an ideal candidate for preserves, and their natural pectin made the syrups thicken beautifully. The elaborate process also reflects the social importance of such preserves at banquets and as gifts.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A linen cloth for drying and handling fruit, a large hearth-side saucepan or copper preserving pan, wooden or iron cooking spoons for stirring, a muslin or fine linen bag for holding the kernels, a platter (often pewter or ceramic) for arranging the fruit, and a large open fire or stove. The clarification process would involve a small bowl and a feather or ladle to remove scum.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb quinces (about 2 medium quinces)
2 lbs granulated sugar
2 quarts fresh water
Kernels (seeds) from the quinces, or substitute 5-6 apricot kernels
2 egg whites

Instructions

To preserve quinces in the manner of the 1650s, begin by wiping whole quinces dry with a clean linen cloth.
Bring a large saucepan of fresh water (about 2 quarts) to a rolling boil.
For every 1 pound of quinces (quartered and cored), measure 2 pounds of granulated sugar.
Cut the quinces into quarter wedges and remove the seeds, but save the kernels (the seeds themselves), tying them in a small piece of muslin cloth or a fine linen bag.
Add the quarters and the seed bag to the boiling water.
Allow the mixture to simmer gently, regularly skimming off any foam that rises to the surface.
If the syrup appears cloudy, lightly beat two egg whites and add them to the simmering liquid to clarify it, then remove them and any resulting scum.
Once the quince quarters are tender, remove them carefully and arrange on a platter kept warm.
Continue to boil the syrup until it thickens to a consistency similar to a light jelly or honey.
Remove the muslin bag with the kernels, then immediately pour the hot syrup over the hot quince quarters, ensuring they are well coated.
Allow to cool before storing in sterilized jars.

Estimated Calories

250 per serving

Cooking Estimates

Preparing the quinces, boiling them, and making the syrup takes about 30 minutes of prep and 1 hour of cooking. One batch yields about 8 servings, and each serving is estimated at 250 calories due to the sugar content.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.