Recipe Manuscript

To Picke Quincess

Name: To Picke Quincess
Prep time: PTPT15M
Cook time: PTPT1H15M
Yield: 8
Cuisine: European
Ingredients: 1.5–2 kg fresh quinces (whole, ripe and unblemished); 500 g small or imperfect quinces (for jelly-making stage); 3 liters water

1698

From the treasured pages of Cookbook of Ann Smith, Reading

Written by Ann Smith

Renaissance (1400 - 1700)European Beginner Dessert Snack Other

Original Recipe • 1698

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Picke Quincess

"Take A Kittle of water & sott it on the fired ontill itt Boyles & putt in youR quincess & lett them bo but soft feareing that they boake to peises & Lay them on A Table tring to Coole & then putt into the Kittle some slices of Small Quincess that ard not fit for youse & lett it Boyle till it bo Thick as A Jolley & then Take it off & Strain it into an Earthen Pott & when it is Cold putt youR Quincess into it & Coover them Close & soe you may Keepe Them all the yeare Round."

Note on the Original Text

This recipe, like many from the 17th century, is written in a conversational yet minimal style, providing basic steps but omitting precise measurements, times, or temperatures. Spelling is not standardized (e.g., 'picke' for 'pickle', 'boake' for 'break', 'sott' for 'set'), reflecting the conventions of the period. Such recipes assumed the cook had a foundational knowledge of basic kitchen practice—modern cooks benefit from more specificity, but the spirit and core of the method remain intact.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Ann Smith, Reading - Click to view recipe in book

Title

Cookbook of Ann Smith, Reading (1698)

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

Writer

Ann Smith

Era

1698

Publisher

Unknown

Background

Step into the sumptuous kitchens of 17th-century England with Ann Smith’s culinary treasury, where traditional recipes and time-honored techniques invite you to savor the flavors of history. Each page promises a feast of inspiration and a glimpse into the artful dining of a bygone era.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the late 17th century, attributed to Ann Smith in 1698. At the time, sugar was expensive and pickling or jelly techniques were commonly used to preserve fruit for consumption throughout the year. Quinces, with their high pectin content, lent themselves well to this kind of preparation—it allowed households to enjoy this fragrant fruit long after the harvest ended. This technique also offered a way to use up bruised or less attractive quinces, ensuring nothing went to waste in an era when food preservation was of utmost importance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The tools used in the past would have been quite simple and practical: a large metal kettle or cauldron for boiling, possibly suspended over an open hearth. A wooden spoon for stirring, a slotted spoon or ladle to remove the fruit, and a table or board for cooling the quinces. A coarse cloth or sieve for straining the thickened juice, and a glazed earthenware pot for storage—tightly covered with a wooden lid, leather, or cloth tied securely.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

1 hr 15 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

3–4 pounds fresh quinces (whole, ripe and unblemished)
1 pound small or imperfect quinces (for jelly-making stage)
3 quarts water

Instructions

Begin by filling a large pot with about 3 quarts of water and bringing it to a rolling boil.
Add your whole quinces (around 3–4 pounds), and simmer them until they are just soft—be careful not to overcook, as they may fall apart.
Once tender, gently remove them onto a clean surface or tray to cool.
Return to your pot, and add small, sliced quinces (about 1 pound), particularly those that are bruised or imperfect.
Boil these down in the same water until the liquid becomes thick and syrupy, resembling a soft jelly (this may take around 30–45 minutes).
Strain the thickened liquid through a fine sieve into a ceramic or glass container, discarding the solids.
Once the liquid has cooled completely, nestle your reserved whole quinces back into this jelly.
Seal the container tightly and keep it in a cool place; stored this way, the quinces should last for many months—ideally up to a year.

Estimated Calories

130 per serving

Cooking Estimates

It takes about 15 minutes to get everything ready, and about 1 hour and 15 minutes to cook the quinces and jelly. Each serving has around 130 calories, and this recipe makes 8 servings.

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.