Recipe Manuscript

Mermelada De Membrillos

Name: Mermelada De Membrillos
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 8
Cuisine: American
Ingredients: 1 kg quinces; 500 g tart apples (such as Granny Smith), peeled and cored; 1 kg granulated sugar; Quince jelly (made from quince cores and peels), approximately 4 tablespoons; Water (as needed for boiling and making jelly)

"Quince Jam"

1884

From the treasured pages of Libro de Recetas de Cocina

Written by Guadalupe Perez

Age of Gastronomy (1800 - 1900)American Intermediate Breakfast Dessert Snack Other

Original Recipe • 1884

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

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

Mermelada De Membrillos

"Se ponen á coser los membrillos se les quitan las cabezas y se ponen á escurrir luego se cuelan en una servilleta limpia refregandolos con la mano, y se echan dos cucharadas de jalea para sacar esta se muele en los corazones de los membrillos y á dos libras de azucar se le echa una de membrillo y una de manzana de melcocha subido, se saca de la lumbre y de un modo violento se le agrega el membrillo, se bate hasta que se deshacen, se le echan dos cucharadas de jalea, se basia en copas y pasados los cuales ya se puede comer."

English Translation

"The quinces are put to cook, the tops are removed, and then they are left to drain. Afterwards, they are strained through a clean napkin by rubbing them with your hand, and two tablespoons of jelly are added. To make this jelly, the cores of the quinces are crushed, and for every two pounds of sugar, add one pound of quince and one pound of well-cooked apple. Remove from the heat and, quickly, add the quince, beating until they dissolve. Add two tablespoons of jelly, pour into cups, and after a while it can be eaten."

Note on the Original Text

The recipe is written in a flowing, conversational style typical of home recipe notebooks from the period. Measurements are loose, with ingredients quantified by visual ratios or common household measures rather than precise weights. 'Libra' (pound) is used as a basic unit, and terms like 'melcocha' (a rich syrup) and 'jalea' (jelly) reflect both Spanish influence and local culinary vocabulary. Some spellings and expressions are antiquated or phonetic ('coser' for cook/boil), and the instructions assume practical kitchen knowledge on the part of the reader, typical of handwritten recipes intended for family or staff use.

Modern Kitchen Interpretation

Recipe's Origin

Libro de Recetas de Cocina - Click to view recipe in book

Title

Libro de Recetas de Cocina (1884)

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

Writer

Guadalupe Perez

Era

1884

Publisher

Unknown

Background

Travel back to 19th-century Acatzingo, Puebla with this enchanting manuscript, where ink and pencil whisper authentic Mexican flavors. From sweet compotes to delicate biscochos and hearty tamales, every page offers a taste of culinary heritage—and plenty of blank space for your own inspired notes.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the 'Libro de Recetas de Cocina,' a handwritten Mexican cookbook compiled by Guadalupe Perez in Acatzingo, Puebla, in 1884. The notebook reflects domestic cookery practices of middle to upper-class households in 19th-century rural Mexico, documenting a blend of Spanish and indigenous Mexican culinary traditions. Quince jam, or 'mermelada de membrillos,' captures the spirit of preserving seasonal fruits at a time when refrigeration was not available and sweetness was a sign of festivity and hospitality. Recipes like this were often written for family, friends, or local cooks, preserving household know-how across generations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, Mexican cooks would have used basic but sturdy kitchen utensils: large clay or copper pots for boiling fruit, wooden spoons for stirring, and fine linen or cotton cloths (servilletas) for straining the cooked pulp. Jelly was often extracted by simmering fruit cores in water over a wood or charcoal stove. Glass compote dishes or jars would be used for serving the jam once set.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

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

2.2 lbs quinces
1.1 lbs tart apples (such as Granny Smith), peeled and cored
2.2 lbs granulated sugar
Quince jelly (made from quince cores and peels), approximately 4 tablespoons
Water (as needed for boiling and making jelly)

Instructions

To recreate this 19th-century Mexican quince jam, start by washing and coring about 2.2 lbs of fresh quinces.
Cut off the 'heads' (stem and blossom ends) and set the cores aside for later.
Boil the quince pieces until tender, then drain thoroughly.
Press the cooked pulp through a clean cloth or fine sieve, rubbing with your hands to extract as much flesh as possible.
Prepare quince jelly by simmering the reserved cores with enough water to cover them, then strain to obtain a clear jelly.
Use about 2 tablespoons of this jelly in the main mixture.
For the main jam, mix 2.2 lbs of sugar with 1.1 lbs of quince pulp and 1.1 lbs of tart, pectin-rich apples (such as Granny Smith), peeled and stewed into a thick syrup (melcocha).
Remove from heat.
Add the quince pulp in quickly and stir vigorously until smooth.
Stir in 2 more tablespoons of quince jelly, spoon into glass jars or small bowls, and allow to cool.
The jam is ready to serve once set.

Estimated Calories

200 per serving

Cooking Estimates

You need about 30 minutes to cut, peel, and prepare the fruit, and about 60 minutes to cook and finish the jam. Each serving has about 200 calories, and the recipe makes around 8 servings.

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.