Recipe Manuscript

To Dry Pipins

Name: To Dry Pipins
Prep time: PTPT15M
Cook time: PTPT25M
Yield: 8
Cuisine: European
Ingredients: 450 g granulated sugar; About 6–8 tart apples (such as Granny Smith or Cox's Orange Pippin), peeled, halved, and cored; Water (enough to moisten sugar for syrup)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Dessert Snack

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 Dry Pipins

"cut them in halves then core & pair them clarifie a pound of sugar & boyle it to a ful syrrup & put as many in as your syrrup will cover let them boyle very fast uncover'd till the are so tender you may put a straw through them then take them & lay them on plates to dry"

Note on the Original Text

The recipe, written in fluid, conversational early 18th-century English, omits exact measurements for apples, assuming the reader’s familiarity with proportions and syrup-making. Spelling is approximate (“pair” for 'pare'—to peel), and punctuation is sparse, making the process a bit of a culinary puzzle. Instructions rely on sensory cues—boil 'till a straw will go through'—instead of precise times or temperatures, reflecting both the flexibility and practical knowledge expected of cooks of the era.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

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

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe was recorded around 1720, during an era when home preservation was essential to make fruit last through the winter months. Drying fruit in syrup was a method prized for both longevity and pure concentrated flavor. Apples, one of the few native English fruits that stored well, were often candied or dried as treats for the colder seasons. The recipe hails from a manuscript collection of household culinary knowledge, likely written by or for women managing large domestic kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a large brass or copper preserving pan over an open fire or on the hob to boil the syrup and apples. Plates or flat baskets lined with paper or cloth stood in for modern drying racks, and apples might have been turned by hand or with wooden tongs. A simple straw was used to check the apples' tenderness, showing the resourcefulness of historical cooks.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

25 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

1 lb granulated sugar
About 6–8 tart apples (such as Granny Smith or Cox's Orange Pippin), peeled, halved, and cored
Water (enough to moisten sugar for syrup)

Instructions

Begin by taking fresh pipins (a type of apple, or use a modern tart apple like Granny Smith).
Peel, halve, and core them.
Clarify 1 pound of granulated sugar by dissolving it in a small amount of water (just enough to moisten) and skimming off any impurities as it simmers.
Boil the sugar to a thick, full syrup—around 230°F.
Add as many apple halves as will fit in the syrup without crowding.
Cook quickly, uncovered, until the apples are so tender that a straw can pierce them easily.
Once done, remove the apples and lay them out on plates or racks to dry in a warm place until they are no longer sticky to the touch.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 15 minutes to prep the apples and sugar. Cooking the apples in syrup usually takes 20 to 25 minutes until they are very tender. Each serving is about one apple, and has around 220 calories, mainly from the sugar syrup.

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.