London Metropolitan Archives: Recipe Book (CLC/270/MS00558)

dishes tell you have take them all up then put your quinces into glases & put some syrupe to them & keepe some syrupe to lay upen them when thay be cold your glases of a sise to hold but one quince apeese you must preserve them in an ouen roome may be: & have put them in an open window that thay may coole as faste as may be

To preserue Pipins after Christmas or at Lent at Least.

Take the yeolowest Pipins, and take out the kernells least they make the Couler Redd. pare them and cutt off the topps, and bottom peeces, then cut them in thin slices round the Pipin put them in faire water till you haue ovett the Sirrup to with you must take a pound of Sugar, double refined makes the cleorer and firmer, to euery pound of Pipins, an halfe pinte of after it is stramed sett it on the fire, and lett it boile to the haight of sirup, then put in your Pipins, let them boile fast till you see them begin to be theere, then put in Oreng or Lemon peeles being boiled tender in some water, as many of them as will giue the Pipins a good tast, then boile them all together, puting in the Iuice of a Lemon, with a little muske and Amber greece, when they are enough, then take

take them from the fire, and lett them stand till they sinke to the bottom, then take them vp and pott them slice by slice, reserueing some of your sirrup to cap them with when it is cold.

of all white wet Sweet Meates, Pipins are held of choyce preseruer, to be only boyld softly, because ells they will goe to much to Papines.

Some hold it best to preserue them new of from the tree or a little while after.

To Stew Pipings

Pare and coare them, and cut them in halfes; then put in halfe a pint of Clarret wine, some water, halfe a pound, or more of sugar, two, or three cloues, and a little Lemon peele, sett these on a very fast fire, close couered keeping them Sometimes stirred, for the Space of three howres, then put in a little peece of Butter, a little muske and Amber grease, and soe serue them vp.

Tart stuffe of Aples either to put into fflorentines or Quadlinge Tarts: La Halls.

Pare good Pipins cut them into quarters put them into as much faire water as will couer them addinge as much good Sugar as you like for Sweetnes boile them for to mash stirringe them til they begin to looke cleere and soft then Crush in before its of the fire, the Iuice of an Orenge.