Recipe Manuscript

Gillie Of Pippons

Name: Gillie Of Pippons
Prep time: PTPT15M
Cook time: PTPT1H30M
Yield: 4
Cuisine: European
Ingredients: 1 kg tart cooking apples (such as Bramley or Granny Smith); Cold water (enough to cover the apples); 1-2 tablespoons lemon juice (or about 1/2 lemon); Sugar to taste (about 100-150g, optional, adjust depending on apple type and preference); Pinch of ground musk or a few drops orange blossom water (optional, see note); Candied ginger or floral essence as substitute for 'Colidid groaso' (optional); Muslin/cheesecloth for straining and covering

1706

From the treasured pages of Cookbook

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert Snack

Original Recipe • 1706

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

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

Gillie Of Pippons

"Take aples and pair them when their is any broun Spot be sure you take them out cutt them in thin Slyces and as you Slyce them put them in Spring water that they change not the colour when they are so done put them in an Earthen Cann with the mouth close stopt with a lum cloath set it in an boyling Kette when as you see that they are boyled enough take them out and let the thin liquor run through a piece of Gazd then thrust it a litle with your hand but when the juice grows thick Strain it in another vessoll the thick will do for paste take your thin juice and make it in Gillie as you did your curranys if you please put in Some musk or Colidid groaso when it coms of the fire or if you please a litle Common pott & only boyled and but very small put in half a mutskind of the juice of lemmons to every thopino of the juice of aples."

Note on the Original Text

This recipe is written in the lively, unfussy English of the early 1700s, before spelling was fully standardized. Terms like 'aples', 'pair', and 'boyling Kette' are typical for the period, while 'Gillie' is a variant of 'jelly'. Exact quantities are absent; the cook was expected to adjust based on experience and the apples on hand. Instructions shift rapidly from step to step, and assume familiarity with techniques like double boiling and straining through cloth. Occasional inclusion of luxury flavorings (musk, lemon, 'colidid groaso') reflects both taste and access to imported goods. Modern cooks will want to read carefully and adjust technique for clarity and safety.

Modern Kitchen Interpretation

Recipe's Origin

Title

Cookbook (1706)

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

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe originates from an English household manuscript, approximately dated to 1706. At this time, housewives and cooks frequently documented confections and preserves that showcased seasonal fruit with refined sugar and aromatic additions. 'Gillie of Pippons' refers to a clear apple jelly or gelée, using the natural pectin and acid of apples to create a delicate dessert or sweetmeat, much prized in elite homes for banqueting or for medicinal use. The recipe also reflects a period fascination with perfumed and spiced delicacies, influenced by both European and Middle Eastern confectionery traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the early 18th century would have used a sharp knife for peeling and slicing, earthenware jars or ceramic bowls for holding and boiling the apples, a large kettle for the bain-marie, and linen or fine cloth for straining the precious juices. An open hearth or range provided gentle, indirect heat, and recipes like this would have relied on patient, slow extraction to coax out the clear apple juice. For setting, shallow ceramic dishes or decorative molds were often used.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 30 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

2.2 lbs tart cooking apples (such as Bramley or Granny Smith)
Cold water (enough to cover the apples)
1-2 tablespoons lemon juice (or about 1/2 lemon)
Sugar to taste (about 1/2 to 3/4 cup, optional, adjust depending on apple type and preference)
Pinch of ground musk or a few drops orange blossom water (optional, see note)
Candied ginger or floral essence as substitute for 'Colidid groaso' (optional)
Muslin/cheesecloth for straining and covering

Instructions

Begin by peeling and coring apples (about 2.2 lbs), being careful to remove any brown spots.
Slice them thin and immediately immerse in a bowl of cold water to prevent browning.
Once sliced, transfer the apples to a ceramic or heat-safe bowl, cover tightly with a clean muslin or cheesecloth, and seal with string or a rubber band.
Place this covered bowl inside a large pot of simmering water (like a bain-marie), ensuring the water comes up the sides but not into the bowl.
Let them gently cook for 1 to 2 hours, or until the apples are fully soft and releasing their juices.
Pour the mixture into a fine mesh strainer or cheesecloth set over a bowl.
Let the thin juice drain through, gently pressing the apples to extract more liquid.
Reserve the thicker puree for another use (like making fruit paste).
Take the strained apple juice (about 2 cups), and return to a pot.
Sweeten to taste, and set over a gentle heat.
If you wish, add a small pinch of ground musk (or a modern floral essence) or candied ginger (as a substitute for "Colidid groaso").
After removing from the heat, stir in a splash of fresh lemon juice (about 1 tablespoon per cup apple juice).
Pour into molds or glasses, chill to set, and serve as a delicate apple jelly.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 15 minutes to prepare the apples and set things up, and then around 1.5 hours to cook them gently. Each serving has about 120 calories. This recipe makes about 4 servings of apple jelly.

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.

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Recipe's Origin

Title

Cookbook (1706)

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

Writer

Unknown

Era

1706

Publisher

Unknown

Background

Step back to the early 18th century with this charming culinary collection, brimming with period recipes that tantalize the tastebuds and offer a delicious glimpse into historic kitchens.