Recipe Manuscript

To Make Quince Cakes

Name: To Make Quince Cakes
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 10
Cuisine: European
Ingredients: 1 kg quinces (or substitute cooking apples if quinces unavailable, but flavor will differ); 600 g white granulated sugar (use caster sugar for finer texture); Water, just enough to cover the quinces; Optional: parchment paper or silicone molds for shaping

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate 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 Make Quince Cakes

"Take your quinces & coddle them not too fast for fear of breakinge, pare them and take all the pulp from the core, then take the full weight of the pulp in the best Loafe sugar then divide the sugar in half and with the one halfe or somthinge lyse Boyle the pulp of quince until it bee pritty stiffe (not altogether soe stiffe as marmalett) and put noe more water then will just cover it, m.ix it until it become to Sugar againe for heate of the fire & presently put in your quince & sturr it well together & put it over a gintle fire for as it may only heat & not Boyle and keep it stirringe. Some tymes) til the sugar & quince bee very well mingled, then take it off & put it out in cakes upon pieces of glasse rather then pewter or into Tinn moulds and when it is could put them into your stoue and when the one side is candid turn them. Some like better to boyle all the sugar together til it is a high candy and to put the pulpe in a dish with nothinge in it upon a chafingedishe of coales and soe to keep it stirringe til it is very dry and then when the sugar is ready to put it in and not let it boyle together but stand over the fire until the will mingled together and the sugar all disolv'd."

Note on the Original Text

This recipe is written in the plain-yet-elaborate narrative style of early modern English manuscripts, full of idiosyncratic spelling ('boyle', 'breakinge', 'could') and capitalizations for emphasis. Ingredients are measured by weight but not by precise units, reflecting the kitchen scales of the time. Instructions are sequential but depend on the cook's familiarity with sugar work ('candy' stages) and practical judgment—timing and temperature are described impressionistically, relying on experience and sensory cues.

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 mouthwatering quince cake recipe comes from an English household manuscript dated around 1700, a time when preserving fruits in sugar was both a culinary art and a symbol of hospitality. Quince, a tart, fragrant fruit, was highly prized in the 17th and 18th centuries for its vibrant color and ability to set into jellies and preserves. Such confections would likely have been served to honored guests with tea or wine, and storing them through the winter was an essential task in well-stocked households. The original recipe assumed access to plenty of sugar, which was a status marker at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the original kitchen, this recipe called for pewter or tin molds, glass plates, a chafing dish with hot coals for steady low heat, and a brazier or hearth. Cooks would have used knives for peeling and coring, wooden spoons for stirring, and a muslin or linen cloth to press out excess liquids if needed. Careful attention was needed to avoid scorching the precious sugar and to gauge consistency by sight and touch, rather than using a thermometer.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 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

2.2 lbs quinces (or substitute cooking apples if quinces unavailable, but flavor will differ)
1 lb 5 oz white granulated sugar (use caster sugar for finer texture)
Water, just enough to cover the quinces
Optional: parchment paper or silicone molds for shaping

Instructions

Begin by gently poaching around 2.2 lbs of quinces (about 5-6 medium fruits) in just enough water to cover them, being careful not to break them apart.
Once softened, peel and core the quinces, then weigh the resulting pulp—you should have about 1 lb 5 oz.
Measure out an equal weight (1 lb 5 oz) of fine white granulated sugar.
Divide the sugar in half and simmer one half with the quince pulp, stirring gently, until the mixture reaches a thick, spreadable consistency (a little softer than marmalade).
Now, heat the remaining sugar in a separate pot until it almost reaches a soft-candy stage (about 240°F).
Combine the hot sugar syrup with the cooked quince mixture and stir well over a very low flame without boiling, until glossy and fully integrated.
Spoon the mixture onto parchment-lined trays or into silicone molds.
Once cooled, let the cakes dry in a low oven (set to about 140°F) or a food dehydrator, turning them over occasionally until both sides are firm and slightly candied.
Store the finished quince cakes in an airtight container, ideally with parchment between layers, to keep them from sticking together.

Estimated Calories

150 per serving

Cooking Estimates

You will spend about 20 minutes preparing the quinces, sugar, and pans. Cooking and poaching the quinces takes about 40 minutes. Drying the quince cakes in a low oven or dehydrator can take a few hours, but this is mostly hands-off. Each piece has around 150 calories and the recipe yields about 10 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.