Recipe Manuscript

Conserve Of Apples

Name: Conserve Of Apples
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 12
Cuisine: European
Ingredients: 1 kg apples (peeled and thinly sliced; use a tart variety such as Bramley or Granny Smith for historical accuracy); 2 kg granulated sugar; 300 ml water; 1 whole lemon (thinly sliced, seeds removed); Half an orange peel (cut into long thin strips)

1670

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Intermediate Dessert Snack

Original Recipe • 1670

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Conserve Of Apples

"Pair your Apples, and slyce them thinno, double their weight of sugar, boile it to a strong syrup in halfe a mutchkon of water, then put in your slyced apples, boile them till they be spreading reare; then take a Lemond, & cut in thinno slyces, put it in the syrrup, and let them boile together halfe and hour; then take them out, and whon they are a litle coole, put them up in glasses; Last of all, cut and halfe Orange peel, into long pieces, and put amongst the rest."

Note on the Original Text

This recipe, like many early modern cookery instructions, reads as a series of directives rather than precise, measured steps. Quantities are relative (such as 'double their weight of sugar'), and instructions assume a degree of intuitive knowledge—such as meaning 'boil to a strong syrup' by eye and texture rather than temperature. Spelling is indicative of 17th-century English (e.g., 'slyce,' 'mutchkon' for mug or small jug, 'reare' meaning soft or just done), and words are sometimes abbreviated or phonetically spelled, reflecting the transition from oral to manuscript cooking culture.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1670)

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

Writer

Unknown

Era

1670

Publisher

Unknown

Background

A delightful voyage through 17th-century kitchens, this manuscript tempts the senses with timeless recipes, forgotten flavors, and the intrigue of historical culinary craft. Savory secrets and sweet indulgences await within its well-worn pages.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an English household manuscript dating to the 1660s–1680s, a period of growing fascination with preserving fruits and sugars as both luxury and necessity. The inclusion of citrus echoes the trade influx of lemons and oranges via colonial expansion, while sugar itself was still a status symbol on British tables. Household preserves like this conserve served both medicinal and culinary roles—both sweetmeat for special occasions and a way to extend the harvest into leaner months.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, this conserve would have been made in a large, heavy-bottomed brass or copper preserving pan, stirred with wooden spoons, and cooked over an open hearth or the coals of a kitchen fire. Apples would be sliced with a sharp knife, and the finished conserve packed into blown glass jars or wide-mouthed bottles, sealed with leather, paper, or cloth ties waxed for preservation.

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

2.2 lbs apples (peeled and thinly sliced; use a tart variety such as Bramley or Granny Smith for historical accuracy)
4.4 lbs granulated sugar
1 1/4 cups water
1 whole lemon (thinly sliced, seeds removed)
Half an orange peel (cut into long thin strips)

Instructions

To prepare this conserve of apples, begin by peeling and thinly slicing your apples.
Weigh them and then prepare double their weight in granulated sugar.
In a large saucepan, combine the sugar with about 1 1/4 cups of water for every 2.2 lbs sugar, creating a syrup by bringing it to a boil and simmering until thickened.
Add your sliced apples and simmer gently until they begin to break down and thicken, but remain spreadable.
Next, thinly slice one whole lemon (removing any seeds), and add it to the simmering mixture.
Cook all together for another 30 minutes.
Turn off the heat and let the mixture cool slightly.
Transfer to sterilized glass jars.
Finally, cut half an orange peel into long strips and stir through before sealing.
Store in the refrigerator.

Estimated Calories

220 per serving

Cooking Estimates

It takes about 20 minutes to prepare the fruit and equipment, and about 1 hour to cook everything until thickened. This recipe makes about 12 servings, each with roughly 220 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.