Recipe Manuscript

To Preserue Whole Quinces Clear

Name: To Preserue Whole Quinces Clear
Prep time: PTPT30M
Cook time: PTPT3H
Yield: 8
Cuisine: European
Ingredients: 900 grams quinces (about 4–5 medium quinces); 1.125 kilograms granulated sugar; Water (enough to cover peelings and cores, roughly 1.5 liters; final liquor needed: 1 liter); Cheesecloth or muslin (for kernels/seeds)

1689

From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso

Written by Mary Cruso

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1689

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Preserue Whole Quinces Clear

"Pare & core ym; to 2 pound of Quinces put 2 pound of Sugar; thn boil ye parings & cores, take a Quart of yt Liquor, then put in ye Quinces wth halfe ye Sugar, let ym boil leisurly 2 hours, thn put ye other part of Sugar, & half a pound more, wth yor kernells in a rag (as you did before) let ym boil an hour longer, till it is enough; thn take ym up & put ym in yor glasss, wth ye Jelly upn them -"

Note on the Original Text

The recipe is written in the plain, linear style of 17th-century English cookery, with measurements given by weight or household approximation. Abbreviations like 'ym' for 'them,' 'yt' for 'that,' and 'yor' for 'your' are common. 'Sugar' was assumed to be loaf or granular, and 'liquor' refers to infused water, not alcohol. Spelling was not standardized, and the use of colons and hyphens reflects typical manuscript practices of the time, focusing on process more than precision.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Cruso and Timothy Cruso - Click to view recipe in book

Title

Cookbook of Mary Cruso and Timothy Cruso (1689)

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

Writer

Mary Cruso

Era

1689

Publisher

Unknown

Background

Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 1689, penned by Mary Cruso, a gentlewoman likely working in an English household where preserving fruit was both a culinary art and domestic necessity. Quinces were prized for their intense fragrance and their ability to set into delicate, fragrant conserves due to their high pectin content. Sugar was still expensive but widely used amongst the well-off. Recipes like this offered a way to preserve the fleeting autumn quince harvest for enjoyment throughout the year.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, the process would require a sharp paring knife, a sturdy iron or copper saucepan, a slotted spoon or skimmer, muslin or fine cloth for tying up the quince kernels, and glass jars or bottles for storage. The cooking would be done over an open hearth or range with careful heat management to keep quinces whole and clear. A large wooden spoon would ensure gentle stirring, and a jelly bag or sieve might have been used for straining the syrup.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

3 hrs

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 pounds quinces (about 4–5 medium quinces)
2.5 pounds granulated sugar
Water (enough to cover peelings and cores, roughly 6 cups; final liquor needed: 4 cups/1 quart)
Cheesecloth or muslin (for kernels/seeds)

Instructions

Begin by peeling and coring about 2 pounds of quinces, reserving both the peelings and cores.
For the syrup, place the reserved peelings and cores in a saucepan, cover with water, and boil until the liquid is infused with quince flavor.
Strain and measure out roughly 4 cups (1 quart) of this liquor.
Add the peeled, cored quinces to this liquor with about 1 pound of sugar.
Simmer gently for two hours to keep the quinces whole and clear, stirring occasionally.
After this, add the remaining 1 pound of sugar and an additional 8 ounces (1/2 pound), along with the quince seeds tied up in a small piece of muslin or cheesecloth (to extract pectin and aroma).
Boil for another hour or until the quinces are translucent and tender.
Lift the quinces carefully into sterilized jars, then pour over them the thickened syrup or 'jelly.' Seal and store.

Estimated Calories

250 per serving

Cooking Estimates

You will spend about 30 minutes peeling and coring quinces. The cooking time totals around 3 hours, including simmering and boiling. The recipe makes about 8 servings, and each serving has around 250 calories, based on the sugar and fruit amount.

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.