Recipe Manuscript

To Make Pipin Gelly

Name: To Make Pipin Gelly
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 1 kg tart apples (preferably heritage variety, e.g., Granny Smith or Bramley); 750 ml water; 450 g white granulated sugar (for every 500 ml apple juice); Juice of 1–2 lemons; Peel of 1 lemon, diced

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Pipin Gelly

"Take your pipins and pare them and quarter them put water enough to couer them let them boyle well then take and strane the liquor through a flanell bag and take a pound of double refind' suger to a pint of the liquor and squees some lemons in to make it sharp boyle it well till it begins to gelly and boyle a lem peale and cut it in dices and put it in your glases with your Jelly"

Note on the Original Text

This recipe is written as a continuous instruction, typical of early manuscript cookery texts, where punctuation is sparse and quantities vague, relying on the cook’s experience. 'Pare' means ‘to peel’; 'boyle' is boil, and ‘strain the liquor’ refers to separating the juice from the solids through cloth. Words like ‘boyle’ and ‘gelly’ show early modern English spelling conventions. Recipes expected the cook to interpret and adapt quantities—hence weights are given here for clarity, but would originally depend on the fruit and sugar at hand.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from around 1700, a time when refined sugar had become prestigious and jellies were showpieces for the table. Pipins, a popular English apple, were prized for their tart flavor and excellent setting properties, ideal for preserves. The original manuscript, V.b.272, reflects the culinary interests of well-to-do English households, often recording recipes passed between gentry families. Gellys were as much a statement of refinement and household skill as they were a delicious treat.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the early 18th century, this jelly would have been made in heavy preserving pans over an open hearth. Apple quarters would be covered and simmered slowly, then the liquid strained through a coarse cloth bag—often flannel or muslin. The boiling and setting were done in wide shallow pans for efficiency, and the finished jelly poured into glass jars or shallow glasses, then covered with paper or cloth for storage.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 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

2.2 lbs tart apples (preferably heritage variety, e.g., Granny Smith or Bramley)
3 1/4 cups water
2 1/4 cups white granulated sugar (for every 2 cups apple juice)
Juice of 1–2 lemons
Peel of 1 lemon, diced

Instructions

Start by peeling and quartering about 2.2 lbs of tart apples, such as Granny Smiths (pipins are a heritage apple, but any tart variety will do).
Place them in a pot and add enough water to just cover the fruit—this will be about 3 1/4 cups.
Bring to a boil and simmer until the apples are soft.
Strain the mixture through a clean cloth or fine sieve—muslin or a jelly bag are perfect—for a clear juice.
Measure the liquid; for every 2 cups of apple juice, add 2 1/4 cups of white granulated sugar (double-refined sugar was the finest available at the time).
Squeeze in the juice of 1–2 lemons for a refreshing sharpness.
Bring to a boil, skimming off any foam.
Add diced peel of 1 lemon (boiled separately for a few minutes to soften and reduce bitterness).
Continue boiling until the mixture reaches gel point (about 219°F), then pour into sterilized jars or glasses.

Estimated Calories

185 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and around 40 minutes to cook everything. The recipe makes about 4 servings and each serving has about 185 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.