Recipe Manuscript

Quince Wine

Name: Quince Wine
Prep time: PTPT40M
Cook time: PTPT0M
Yield: 25
Cuisine: European
Ingredients: 4 kg fresh quinces (substitute: tart apples if quinces unavailable); 1 liter dry white wine; 450 g white granulated sugar

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Drink

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Quince Wine

"Break & straine your quinces just as you make cydor, then for every gallon of juyce put a quart of white wine and a pound of sugar, and put it up presently into a vessill and let it bee clear before you bottle it, which will bee about three weeks, stop the vessill very well."

Note on the Original Text

The recipe is written in the concise, almost cryptic language favored in early modern household manuscripts, aimed at readers who already possessed a baseline of domestic knowledge. Spellings like 'juyce' for 'juice' and 'straine' for 'strain' reflect the fluid orthography of the period. Instructions typically omit detailed amounts and assume familiarity with processes like clarification. The directive to 'put it up presently' simply means to transfer the mixture immediately to its aging vessel.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This Quince Wine recipe hails from around 1700, preserved in the manuscript known as V.b.273. At that time, quinces were highly valued for their aromatic, tart qualities and frequently used in preserves, wines, and jellies. Wine-making at home was a common household practice, and recipes like this demonstrate both the ingenuity and the resourcefulness of early modern cooks seeking to capture the essence of the fruit harvest for enjoyment throughout the year. Homemade fruit wines offered both delicious variety and were a way to preserve surplus fruit before refrigeration.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, making quince wine required a large mortar and pestle or a heavy wooden mallet to 'break' the quinces, followed by a strong linen bag, cloth, or horsehair sieve to strain the juice. The juice, wine, and sugar blend would be poured into a wooden or earthenware cask or jar, then tightly sealed with wax, parchment, or a cork. Patience and a cool cellar did the rest, as the mixture gradually clarified.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

40 mins

Cook Time

0 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

9 lbs fresh quinces (substitute: tart apples if quinces unavailable)
1 quart dry white wine
1 lb white granulated sugar

Instructions

To prepare Quince Wine in a modern kitchen, start by washing and coarsely chopping fresh quinces—no need to peel, just remove any obvious blemishes.
Use a food processor or a sturdy juicer to break down the quinces, then strain through a fine sieve or muslin cloth to extract the juice.
For every 1 gallon of quince juice, stir in 1 quart of dry white wine and 1 pound of white sugar until fully dissolved.
Transfer the mixture to a large sterilized fermentation vessel, seal it tightly, and let it stand undisturbed in a cool, dark place for about three weeks.
The liquid should become clear during this time.
Carefully siphon off the clear wine, leaving behind any sediment, then bottle and seal for storage.

Estimated Calories

120 per serving

Cooking Estimates

It takes about 30 minutes to wash, chop, juice, and strain the quinces, and another 10 minutes to mix in wine and sugar. The wine needs to ferment undisturbed for about three weeks. Each serving is about 150 ml and contains roughly 120 calories. This recipe makes about 25 servings.

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.