Recipe Manuscript

To Make Quidonny Of Pippins

Name: To Make Quidonny Of Pippins
Prep time: PTPT15M
Cook time: PTPT50M
Yield: 12
Cuisine: European
Ingredients: 4 kg tart green apples (Granny Smith or similar, to substitute for historical 'pippins'); 2 L fresh water (enough to cover the apples); 450 g white granulated sugar; 500 ml fresh water; 1 egg white, lightly beaten (for syrup clarification); 56 g pectin (modern equivalent; historically, could use homemade apple jelly or quince jelly); A few teaspoons rose water, to finish

1625

From the treasured pages of Medical recipes

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1625

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Quidonny Of Pippins

"Take 1/2 a pecke of pippins pare them and quarter them and take out the core Then put them into so much fayre water as will cover them boyle them till they be soft Then take out the broth and putt in a pound of sugar clarifyed with a pinte of fayre water and an egge lett it boyle till it be come to the bottome of the syrop Then straine it through a cloath into a silver basone Then put into it two ounces of soe good a substance as you did in your quinse jelly and lett it come to a jolly Then take it from the fyre and with a spoone and rubon it put into your mouldes and when you see it hardned upon the plate sprinkle it over with some rose water to fronther them you will know when it is come to a jolly by trying a dropp upon a plate or on your nayle."

Note on the Original Text

Early 17th-century recipe writing was sparse on precise quantities, relying on the cook's experience and intuition. Spelling was highly variable—e.g., 'pippins' for apples, 'boyle' for boil, 'syrop' for syrup, and 'jolly' for jelly (a sign of achieving the desired set). Instructions often included practical tests, such as placing a drop of syrup on a plate or fingernail to check the set, rather than specifying temperatures or times. The prose is continuous, with few line breaks, and assumes the reader understands shorthand references like 'make as you did your quince jelly.'

Modern Kitchen Interpretation

Recipe's Origin

Medical recipes - Click to view recipe in book

Title

Medical recipes (1625)

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

Writer

Unknown

Era

1625

Publisher

Unknown

Background

Step back to the early 17th century and savor a delightful medley of recipes and culinary secrets! This historical tome serves up a taste of the past with refined dishes, period flavors, and a glimpse into the kitchens of yesteryear.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from a manuscript dated approximately 1625 (archive reference X.d.469). The dish, 'quidonny of pippins,' parallels quince jelly ('quidonny' indicating a sweet, set preserve) but uses apples instead of the more exotic quince, making it more accessible to households of the time. Such preserves were valued for their ability to keep fruit flavors through the winter, their vibrant jewel-like appearance, and as symbols of status when displayed at banquets. The recipe's techniques mirror those of contemporary confectioners, showing how sugar—still a luxury in England—could be wielded to create delicate jellies in elegant molds and scented with expensive rosewater, a mark of sophistication and wealth.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks would use a hearth or open fire for boiling and simmering. Heavy iron or brass cauldrons and pots would be used to cook the apples, while a large silver or pewter basin would be prized for straining and presentation. Clarifying the syrup required clean linen or muslin cloths to strain off impurities, and cooks would use wooden or metal spoons and 'rubons' (scrapers or rubbers) to shape the jelly. Molds of pewter, silver, or earthenware allowed for creative presentation, and rosewater was typically sprinkled on using a small brush or one's fingertips.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

50 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

9 lbs tart green apples (Granny Smith or similar, to substitute for historical 'pippins')
2 quarts fresh water (enough to cover the apples)
1 lb white granulated sugar
2 cups fresh water
1 egg white, lightly beaten (for syrup clarification)
2 oz pectin (modern equivalent; historically, could use homemade apple jelly or quince jelly)
A few teaspoons rose water, to finish

Instructions

To make modern 'quidonny of pippins', begin by peeling and quartering about 9 lbs of tart green apples (such as Granny Smith, to stand in for seventeenth-century 'pippins').
Remove the cores carefully.
Place the prepared apples in a large pot and add enough clean water just to cover them—about 2 quarts.
Bring the apples to a boil, then reduce the heat and simmer until the fruit is completely soft, around 20-30 minutes.
Strain the apples, reserving the cooking liquid (the 'broth').
In a clean pot, combine 1 lb of white sugar with 2 cups water.
Add one well-beaten egg white (to clarify the syrup; this was the traditional method), and gently bring to a soft boil.
As scum rises to the top, remove and discard it.
Once the syrup runs clear, strain through a fine cloth (discarding the egg white) into a bowl.
To the syrup, add two ounces (about 2 oz) of pectin (or use the same quantity of apple jelly or even quince paste as a substitute, echoing the method used for 'quince jelly'), and continue boiling until the mixture thickens to a jelly consistency—this can be tested by placing a drop on a cold plate; if it sets, it is ready.
Remove from the heat, and pour or spoon the thickened mixture into silicone or metal molds.
When set and slightly firm, lightly brush with rosewater for fragrance.
Once cool and fully jellied, unmold and serve.

Estimated Calories

180 per serving

Cooking Estimates

It takes about 15 minutes to prepare the apples and ingredients before you start cooking. Cooking the apples and making the jelly takes about 50 minutes, including simmering, clarifying, and boiling for the jelly stage. This recipe makes about 12 servings, and each serving has roughly 180 calories.

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.