Recipe Manuscript

To Preserve Pippins

Name: To Preserve Pippins
Prep time: PTPT15M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 450 grams pippins (or Granny Smith apples), peeled and cored; 450 grams granulated sugar; 475 ml water; Lemon peel (from 1/2 a lemon, peeled in strips)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert Snack

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 Preserve Pippins

"Pare your pippins and Core them and to a pound of apple put a pint of water and a pound of sugar, when the water and sugar boyles put in your Apples and boyle them but not to fast, when the syrrup is pretty thick put in some Lemmon peele and parboyle it a pretty while in the syrrup, when the syrrup is thick and apples tender take it of and put it into glasses; Golden Pippins does the best and the Clearest/"

Note on the Original Text

The recipe is written in the imperative style typical of the time—direct and practical, assuming the reader had some kitchen experience. Measurements are by weight (pounds and pints), and spelling is variable ('pare', 'boyles', 'syrrup'), reflecting the less standardized language of the era. Instructions emphasize observation (when syrup is 'pretty thick', apples 'tender'), relying on the cook's sense and judgment.

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 dates from around 1700 and comes from an English household manuscript. Preserved fruits like these were a luxurious delight at the early modern table, both a showcase for elegant glasswork and a way to enjoy the taste of autumn well into winter. Golden Pippins—now rare—were prized for their clarity and flavor in preserves. Such recipes were both displays of skill and means of extending the season's bounty when fresh fruit was scarce.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, cooks used large brass or copper preserving pans set over an open hearth or a charcoal brazier. Apples were peeled and cored by hand with small, sharp knives. Preserves were stored in tall glass 'glasses' or stoneware jars, sometimes sealed with paper or wax. Stirring was done with wooden spoons, and straining for clarity might involve linen cloths.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

30 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

1 pound pippins (or Granny Smith apples), peeled and cored
1 pound granulated sugar
2 cups water
Lemon peel (from 1/2 a lemon, peeled in strips)

Instructions

Peel and core your pippins (a heritage apple variety, or substitute with firm, tart apples like Granny Smith if unavailable).
For each 1 pound of apples, measure 2 cups of water and 1 pound of granulated sugar.
Place the water and sugar in a large saucepan and bring to a boil, stirring to disolve the sugar.
Add the prepared apples and simmer gently (do not boil rapidly) until the apples are just tender, and the syrup thickens slighty.
Add a few strips of fresh lemon peel and simmer for several more minutes in the syrup.
When the apples are tender and the syrup is thick and glossy, remove from the heat, discard the lemon peel, and transfer apples and syrup into sterilized jars or glass containers.
Allow to cool before sealing and storing.

Estimated Calories

210 per serving

Cooking Estimates

Preparing and peeling the apples takes a little time, and cooking them gently in syrup until just tender is the longest step. Each serving includes apples and their sweet syrup.

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.