Recipe Manuscript

To Pickle Quince For Keeping

Name: To Pickle Quince For Keeping
Prep time: PTPT15M
Cook time: PTPT35M
Yield: 20
Cuisine: European
Ingredients: 2 kg ripe quinces; 300 g extra (less perfect) quinces, for simmering with peels/cores; Water (enough to cover quinces in boiling and peeling process); No added sugar or vinegar is required, as per the original recipe (can add a touch of lemon juice if desired as a modern substitute for acidity)

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack Other

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

To Pickle Quince For Keeping

"Take a parcel of clear quinces & coddle them, & then pare them & take out the cores, take them out of the water, & put them in a pan, & boyl up some parings, cores, & ordinary quinces slic'd in the liquor, & pour it all together hot upon the quinces, cover the pan & that will keep them; when you take out any for use, put the skin back again over the rest without breaking it; & they will keep for butterring, or pies."

Note on the Original Text

The original recipe is written in plain practical terms, relying on the reader's kitchen intuition and experience. Spelling such as 'boyl' (boil) and 'coddle' reflects early 18th-century conventions. Measurements are not precise, as home cooks would judge quantities by eye and feel, and the process is described as a sequence of actions rather than in staged steps. Such direct and context-driven language was typical of manuscript cookery from this era, expecting a working knowledge of kitchens rather than offering beginner-friendly instruction.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

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

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from around 1720, a time when preserving fruit was a crucial part of managing provisions for the year. Quinces were highly valued in early modern English kitchens both for their unique tart-sweet flavor and pectin-rich flesh, which made them ideal for preserves. Instead of sugary jams or vinegar-based pickles, this recipe uses the natural pectin and flavor of the quince's own skin and cores, cleverly extracting flavor and creating a preserving syrup without modern preservatives.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this dish would have been prepared using heavy copper or brass pans over an open hearth fire. Coddling the quince required careful management of heat, often with the fruit placed directly in the pan or in a suspended cloth. Simple knives for peeling and coring, and ceramic or glass storage jars would be essential. Thick cloths or wooden boards were used to cover the storing pan and keep air out.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

35 mins

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

4 1/2 lbs ripe quinces
10 1/2 oz extra (less perfect) quinces, for simmering with peels/cores
Water (enough to cover quinces in boiling and peeling process)
No added sugar or vinegar is required, as per the original recipe (can add a touch of lemon juice if desired as a modern substitute for acidity)

Instructions

To pickle quinces for keeping, begin by selecting around 4 1/2 pounds of clear, ripe quinces.
Rinse and gently coddle them—this means simmering them in water just until slightly softened, about 10–15 minutes.
Once they are cool enough to handle, peel the quinces and remove the cores.
Set the quinces aside in a large non-reactive pan (such as stainless steel or enamel).
Take all the peels and cores, and add any bruised or 'ordinary' quinces (about 10 1/2 ounces, sliced) to the coddling water.
Bring this mixture to a gentle boil and simmer for 20 minutes, releasing the pectin and flavor, then strain the liquid.
Pour this hot liquid back over the prepared, peeled quinces.
Cover the pan tightly and let cool.
Store the quinces in their liquid.
Whenever you remove some for use, gently place the skin that covered the quinces back over the remainder to help them keep longer.
These will keep well for use in pies, compotes, or for making quince butter.

Estimated Calories

55 per serving

Cooking Estimates

Preparing and cooking quinces takes about 40 minutes. This includes time to simmer the quinces, cool, peel, and finish the dish. Each serving is about 100 grams, with roughly 55 calories per serving.

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.