To Stew Pippins

This recipe comes from a collection compiled by Penelope Patrick (later Lady Penelope Gore) in England between 1671 and 1675. The seventeenth century saw significant interest in fruit preservation and elegant sweetmeats, often for display at the homes of the gentry. These stewed pippins make use of sugar and citrus to highlight the apple’s natural flavor and create a clear, jewel-like appearance. Recipes such as this were written for domestic managers overseeing large households and kitchens, and often aimed to impress guests with both flavor and visual delight. This was a time when imported sugar was a mark of luxury, and the technique of keeping fruits "clear" and glossy showed both culinary skill and one’s resources.

The preparation would have relied on large, broad metal pans (often brass or copper), a charcoal brazier or hearth for steady, controlled heat, and simple kitchen knives for peeling and mincing the lemon peels. A dishcloth would be used to gently cover the fruit as it simmered, helping maintain even heat and possibly preventing syrup loss. Manual citrus squeezers were uncommon, so lemon juice was extracted by hand. Glass storage jars or ceramic dishes would hold the finished apples, covered for storage over several days.