Apple Creame
From the treasured pages of Cookbook of Jane Dawson
Written by Jane Dawson
Apple Creame
"Take 12 pipins pared & Slice. them, Then put them in A Skillit and Some Claret wine, & a race of ginger &a little Sugar. Set all these, These Stand together till they be cold, then take a quart of creame boyle it. with a litle white; & mace beat. in as much of the apple Stuff as will make it of thicknes you please for Sarve it vp:."
Note on the Original Text
Recipes of this era rarely include detailed instructions, assuming the reader possesses significant kitchen knowledge. Quantities are imprecise—"as much as will make it of thicknes you please"—and modern measurements are absent. Spelling and grammar are highly variable: 'pipins' for pippins (apples), 'a race of ginger' meaning a root piece, and 'boyle it with a litle white & mace beat' likely referencing boiling the cream with beaten mace and possibly white pepper. This style is typical of manuscript recipe books, which were personal family records, not printed for wide circulation, so clarity took a back seat to expedience and memory.
Title
Cookbook of Jane Dawson (1690)
You can also click the book image above to peruse the original tome
Writer
Jane Dawson
Era
1690
Publisher
Unknown
Background
A delightful glimpse into late 17th-century English kitchens, Jane Dawson's recipe collection is a flavorful tapestry of sweet delicacies and savory dishes, revealing the tastes and ingenuity of bygone home cooks.
Kindly made available by
Folger Shakespeare Library
This recipe hails from the late 17th century, appearing in Jane Dawson’s manuscript (V.b.14), a collection which reveals how English domestic cooks adapted new and old ingredients into their repertoire. At this time, apples, abundant in English orchards, were frequently transformed into both sweet and savory dishes. The use of claret, imported wine from France, reflects the increasing influence of continental tastes and available luxury ingredients. The dish itself fits within the tradition of rich, spiced creams popular among the upper and middle classes. Desserts were often subtly spiced and sometimes included cooked fruit—a sign of both seasonality and sophistication.
In the 17th century, the cook would have used a brass or copper skillet set over an open fire or on a charcoal brazier for simmering the apples and wine. A wooden spoon would stir the mixture, and the cream would be boiled in a heavy-bottomed pan, likely tin or pewter. Bowls, strainers, and a knife for peeling apples completed the kit. The absence of modern kitchen timers meant judging doneness by sight, smell, and touch.
Prep Time
20 mins
Cook Time
25 mins
Servings
8
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
- 12 medium eating apples (about 2.5 lb), peeled, cored, and sliced
- 5 fl oz claret (red wine, e.g., Cabernet Sauvignon or Bordeaux)
- 1/3 oz fresh ginger root, peeled and grated (or 1/2 tsp ground ginger)
- 1 1/2 oz granulated sugar
- 2 pints double (heavy) cream
- 1/4 tsp ground mace
- Pinch finely ground white pepper (optional)
Instructions
- Peel, core, and thinly slice about 12 medium eating apples (such as Cox's Orange Pippin, though any tart-sweet variety works).
- Place them in a saucepan with 5 fl oz of claret (dry red wine), about 1/3 oz fresh ginger root (peeled and finely grated), and 1 1/2 oz sugar.
- Bring gently to a simmer, cover, and cook until the apples are soft but not falling apart.
- Remove from heat and let the mixture cool completely.
- In a separate saucepan, gently heat 2 pints of double cream with a small pinch of ground mace and a small pinch of finely ground white pepper (optional, for 'white' in the original).
- Bring to just under a boil, stirring frequently.
- Gradually fold in spoonfuls of the cold apple mixture until the cream thickens to your desired consistency.
- Serve either warm or chilled in small cups or bowls.
Estimated Calories
480 per serving
Cooking Estimates
It takes about 20 minutes to prepare the apples and other ingredients, and about 25 minutes to cook everything. Each serving contains roughly 480 calories, and the recipe serves 8 people.
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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