Recipe Manuscript

To Make Pippin Jilly

Name: To Make Pippin Jilly
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 36
Cuisine: European
Ingredients: 10 green pippin apples (or Granny Smith apples, ~1.2 kg total); Water (enough to cover the apples, plus more for boiling orange peel); 450 g granulated sugar; Juice of 2 lemons (about 60 ml); Zest of 1 orange (peel only, no pith)

1610

From the treasured pages of Receipt book of Sarah Longe

Written by Sarah Longe

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1610

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Pippin Jilly

"Take 10 of the greenest Pippins and quarter Them, and put Them into watter, Then put them into a Skillit of watter so much as will cover Them and Boyle Them till they be soft, Then pour Them into a Sive or cloath to Draine Them. take a pint of that watter to a pound of Sugar, put halfe the Sugar in and Boyle Them a while, Then take the juice of two Lemons and Shine Them into a Vessell and put the rest of the Sugar to it, Then take the oringe outside of an oringe and will the Story out sid from it, and Split it in halffs, and Scrape out all the meat, and Boyle the pill in Six watters to get out all the bitternes, then put that and the juice of the Lemons and Sugar in to gether and Boyle it till it comes To a jilly or till it Rangis to the Spoon, as fast as it can Boyle I think the skins of oringes should not be put in untill a litle before the watter be enough."

Note on the Original Text

This recipe is typical of early modern English manuscripts, with spelling and grammar reflecting the period's lack of standardization (e.g., 'Boyle,' 'watter,' 'Skillit'). Instructions assume a degree of prior culinary knowledge, such as how much water to use or how to test for a 'jilly.' Quantities rely on practical units like 'pint' and 'pound,' and timing is described by observable outcomes, such as the mixture 'Rangis to the Spoon.' Such instructions required cooks to have both experience and familiarity with the look and feel of preserves in progress.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Sarah Longe - Click to view recipe in book

Title

Receipt book of Sarah Longe (1610)

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

Writer

Sarah Longe

Era

1610

Publisher

Unknown

Background

A delightful glimpse into early 17th-century kitchens, this collection by Sarah Longe whisks readers through ancestral recipes, cooking tips, and the seasonings that graced the tables of Jacobean England. Prepare to savor the tastes and traditions of times gone by.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from the early 17th century and is found in the manuscript collection of Sarah Longe, a woman writing around 1610. Pippin apples were prized for their tartness and clarity in preserves, making them ideal for jellies and sweets at the time. The use of citrus—both lemon and orange—reflects the growing influence of imported fruits in English kitchens and the desire to balance sharp, bright flavors in preserves. Sugar was still a luxury, so such preserves were special treats in affluent households. Recipes like this one showcase the evolving English palate of the early Stuart era, where clarity, color, and jewel-like textures in preserves were prized as demonstrations of both culinary skill and household prosperity.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the period would have used a brass or copper skillet for simmering the apples and a linen or muslin cloth to strain the cooked fruit. A wooden spoon or spatula would mix and test the jelly. Boiling the orange peel repeatedly would have required a series of pots or repeated water changes in the same pot. Glass or ceramic jars were ideal for storing the finished jelly, while a mortar and pestle might have been used to crush citrus or scrape the zest. The stove would have been a wood-fired hearth with careful management of heat.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

10 green pippin apples (or Granny Smith apples, ~2.6 lb total)
Water (enough to cover the apples, plus more for boiling orange peel)
1 lb (2 1/4 cups) granulated sugar
Juice of 2 lemons (about 1/4 cup)
Zest of 1 orange (peel only, no pith)

Instructions

Begin by taking 10 of the greenest pippin apples (Granny Smith apples are a good modern substitute) and quarter them.
Place the quarters in a bowl of water to prevent browning.
Transfer the apples to a saucepan and cover with enough water to submerge.
Simmer gently until the apples are soft but not falling apart, about 15-20 minutes.
Once softened, strain the apples through a fine sieve or muslin cloth, collecting the juice.
Measure out 1 pint (2 cups) of the apple liquor.
In a clean pan, add 1 pint (2 cups) of the apple juice and 1 pound (2 1/4 cups) of granulated sugar.
Add half of the sugar to the juice and boil, stirring, for a few minutes.
Squeeze the juice of two lemons; combine this lemon juice with the remaining sugar.
Thoroughly zest an orange, removing only the brightly colored outer skin, avoiding the bitter white pith.
Slice the zest in half and scrape away all the inner pulp.
To remove bitterness, boil the orange peel in water, changing the water six times.
Once the bitterness is removed, add the prepared orange peel, lemon juice, and remaining sugar to the apple-sugar mixture.
Bring everything to a rapid boil and cook until the mixture thickens to a jelly consistency—it should 'wrinkle' when pushed with a spoon.
Add the orange peel just before the jelly is finished setting, for optimal flavor and texture.
Pour into clean jars to set.

Estimated Calories

60 per serving

Cooking Estimates

Preparing the apples, orange peel, and other ingredients takes about 30 minutes. Cooking and simmering the fruit, then boiling with sugar until the jelly sets, takes about 40 minutes. This recipe yields about 6 small jars of jelly, with each serving counting as one tablespoon. Each serving contains around 60 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.