To Make Clear Cakes Of Quince

This recipe hails from the early 18th century, nestled in the period approximately between 1625 and 1725. It originates from the collection of John King, a figure who likely compiled household and culinary advice reflective of gentry or well-to-do households in England. Quinces—prized for their fragrance and intense flavor—were often transformed into conserves or clear 'cakes' (confections similar to jellied fruit pastes), sometimes presented as gifts or served with sweetmeats. Their combination with apples (or 'pipins') showcases both the inventive nature and practical resourcefulness of English preservation and confectionery traditions.

Back in the day, cooks relied on open hearths or quick-burning fires to control the cooking temperature. Large cauldrons or copper jam pans were used for boiling fruit. Sifting was done with a horsehair sieve, allowing for a smoother puree. The mixture was boiled to the candy stage in thick-bottomed pans, then poured into glass or perhaps tin 'cake glasses'—shallow molds designed to let the jelly set and become translucent. Drying would occur in a 'stove,' which is a warm, dry airing cupboard or a very low oven, and finishing was done on glass or wooden trays, sometimes on paper or thin slats.