Recipe Manuscript

Mermelada De Membrillo

Name: Mermelada De Membrillo
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 14
Cuisine: American
Ingredients: 4 large quinces (about 1.2 kg total); 2.7 kg granulated sugar; Pinch of salt; Water (enough to cover grated quince and dissolve sugar for syrup); 1–2 teaspoons orange blossom water

"Quince Jam"

1890

From the treasured pages of La Cocina en el Bolsillo No. 6

Written by Antonio Vanegas Arroyo

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

Original Recipe • 1890

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 Membrillo

"Se escogen los membrillos que no estén ni verdes, ni muy maduros, se le quitan las cáscaras y los corazones y se rayan con el rayador metido en agua en que se ha puesto unos granos de sal para que no se ponga prieto el membrillo; se hace la almibar, calculando á razón de libra y media de azúcar por cada membrillo grande ó dos chicos, se clarifica y se le dá punto alto, se aparta de la lumbre y se deja enfriar para echar el membrillo que se escurrirá en un cedazo; se vuelve á la lumbre y se hace hervir hasta que tiene punto de cajeta, entónces se le pone una poca de agua de azahar al gusto, se quita de la lumbre batiéndola un poco antes de ponerla en los platones para que blanquee."

English Translation

"Choose quinces that are neither green nor too ripe, peel and core them, and grate them using a grater placed in water with a few grains of salt to prevent the quince from turning dark. Prepare the syrup, calculating a pound and a half of sugar for each large quince or two small ones, clarify it, and bring it to a high point. Remove from the heat and let it cool before adding the drained grated quince. Return to the heat and cook until it reaches a thick, spreadable consistency, then add a little orange blossom water to taste. Remove from the heat, beating it a little before placing it on dishes so it becomes lighter in color."

Note on the Original Text

The recipe is written in a straightforward yet conversational manner, typical of 19th-century Mexican cookbooks. Directions rely on experience and visual cues—'punto alto' (high stage of syrup), 'punto de cajeta' (the correct thick, jammy consistency)—rather than precise timings or temperatures. Spelling uses older forms ('á' for 'a', 'se le quitan las cáscaras y los corazones'), and the ingredient quantities are flexible, based on the size of the fruit, not weight measures. The text assumes a practiced cook's intuition, reflecting both the oral tradition and the household kitchen wisdom of the day.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 6 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 6 (1890)

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

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful pocket-sized volume from the famed Cocina en el bolsillo series, offering an array of tempting recipes for every occasion—a true culinary companion for the creative home cook of yesteryear.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'La Cocina en el Bolsillo No. 6', published in 1890 by Antonio Vanegas Arroyo. The booklet was part of a series designed to be practical, portable guides for home cooks in Mexico. Such small publications often compiled favorite recipes—ranging from everyday fare to special sweets—making them accessible to a broad audience during a period of growing literacy and urbanization in Mexico City. Mermelada de membrillo (quince marmalade) was a favorite conserve, commonly served as a delicacy around celebrations or as a treat with bread or cheese. Its fragrant floral aroma and lovely color made it a popular way to preserve the fleeting quince harvest.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1890, this recipe would have required a sturdy knife for peeling and coring the quinces, a handheld grater for shredding the fruit, and a deep basin or bowl for salting and soaking the grated fruit. Syrup was prepared in a copper or heavy iron pot over an open flame or wood-burning stove. A fine mesh sieve or reed strainer (cedazo) was necessary for draining the grated quince. The syrup stage would have been judged by eye and finger rather than with thermometers. The marmalade was finally transferred to large shallow serving dishes (platones), using wooden spoons or ladles.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 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

4 large quinces (about 2.6 lbs total)
6 lbs granulated sugar
Pinch of salt
Water (enough to cover grated quince and dissolve sugar for syrup)
1–2 teaspoons orange blossom water

Instructions

Select quinces that are neither too green nor overripe.
Peel and core them, then grate the flesh directly into a bowl of water mixed with a pinch of salt—this prevents discoloration.
For the syrup, use about 21–25 ounces of granulated sugar per large quince (about 10–12 ounces per small quince).
Dissolve the sugar in water and cook until it reaches a thick, glossy stage—what we call 'high thread' in modern candy-making.
Let the syrup cool slightly.
Drain the grated quince in a fine strainer or sieve.
Add the quince to the syrup and cook over medium heat, stirring often, until the mixture thickens to a sticky, jam-like consistency (think 'cajeta' or a soft set marmalade).
Finish with a few drops of orange blossom water to taste for fragrance.
Beat the mixture briefly to lighten its color, then spoon into serving dishes or platters.

Estimated Calories

450 per serving

Cooking Estimates

It usually takes 20 minutes to prepare the quinces and sugar syrup. Cooking the syrup and then the jam takes about 1 hour. Each serving contains a lot of sugar and is best enjoyed in small portions.

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.