Recipe Manuscript

Quitten-Gelee

Name: Quitten-Gelee
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 40
Cuisine: European
Ingredients: 2 kg quinces (for trimmings: peel, core, seeds, and leftover flesh); enough water to cover the fruit trimmings (approx. 1.5 liters); 1 kg granulated sugar (per 1 liter strained juice)

"Quince Jelly"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Beginner Dessert Breakfast Snack

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

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

Quitten-Gelee

"Nachdem man alle dunklen Flecke entfernt hat, wird die Frucht entstengelt und behutsam abgewischt. Der beste Theil der Frucht wird zum Einmachen verwendet, während die Kernhülsen, Schalen und andere nicht zum Einmachen genommenen Theile für die Zubereitung von Gelee verwandt werden. Die Kerne enthalten einen großen Theil gallertartiger Substanzen und verleihen dem Gelee auch eine schöne Farbe. Man koche in genügendem Wasser, um die Masse zu bedecken, welche dann zu Brei gedrückt und durchgeseiht wird. Hierauf wird so viel Zucker als man Fruchtsaft ausgekocht hat, dem letzteren beigefügt, und das Ganze nun so lange gekocht, bis es gelecartig wird."

English Translation

"2. Quince Jelly. After all dark spots have been removed, the fruit is stemmed and carefully wiped clean. The best part of the fruit is used for preserving, while the seed chambers, peels, and other parts not used for preserving are used to make jelly. The seeds contain a large amount of gelatinous substances and also give the jelly a beautiful color. The mixture is boiled in enough water to cover it, then pressed into a pulp and strained. Next, an equal amount of sugar to the extracted fruit juice is added, and the whole is cooked until it becomes jelly-like."

Note on the Original Text

Recipes from this period were often minimalist in measurements and assumed a basic kitchen literacy. Readers are expected to 'know' how much water is necessary or what a jelly consistency looks like. The orthography, such as 'Theil' for 'Teil', reflects 19th-century German, where the long 's' and other forms were common. The recipe focuses on simple instruction, step-by-step, using available materials efficiently and leaving plenty of room for household adaptation.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

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

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from Henriette Davidis' influential German cookbook, first published in the 19th century and widely read in German-speaking communities, including those in America. Her volumes served both households of ordinary means and more refined kitchens, making her a central figure in domestic culinary education. Quince jelly ('Quitten-Gelee') was a popular preserve in the 19th century thanks to quinces' high natural pectin, which helped jellies set without added gelling agents. The recipe makes clever use of remnants after fruit preserves — nothing went to waste in historical kitchens.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Davidis' era, cooks would have used a large copper or enamel pot for boiling, a wooden spoon for stirring, and a linen or fine-mesh cloth for straining the juice. Measuring was often done by eye or with basic household vessels, and glass jars were sealed with waxed paper or parchment once filled. Open fire or early stovetops served as the heat source, and preserving was typically a collaborative kitchen activity.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

Servings

Ingredients

4 1/2 lbs quinces (for trimmings: peel, core, seeds, and leftover flesh)
enough water to cover the fruit trimmings (approx. 6 1/3 cups)
2 lbs granulated sugar (per 1 quart strained juice)

Instructions

Begin by thoroughly inspecting the quinces and removing any dark spots.
Cut off the stems and gently wipe the fruit clean.
Reserve the best parts of the flesh for other preserves, while using the peel, core, seeds, and leftover parts (including the seed husks) for this jelly.
Place these trimmings into a large pot and add enough water to just cover them.
Bring to a boil and then simmer until the fruit is soft and has released its pectin-rich juice.
Press the cooked mixture through a sieve or cheesecloth to collect the juice.
Measure the strained liquid, and for every 1 quart of juice, add 2 pounds of granulated sugar.
Return the mixture to the pot and cook, stirring frequently, until the liquid thickens and becomes jelly-like.
Pour into sterilized jars while hot and seal.

Estimated Calories

55 per serving

Cooking Estimates

You will need about 20 minutes to prepare the quinces and set up, then about 1 hour to cook them and make the jelly. The recipe makes around 4 jars, and each serving is about 1 tablespoon (20g). Each serving contains about 55 calories.