Marmulate of Pippins

Ingredients

• Take the quickest Pippins, when they are newly gathered, and are sharp
• Put to them their weight of the finest Sugar in Powder
• Put upon these in your preserving pan, as much fountain water, as will even cover them
• put into it a little of the yellow rind of Limons rasped very small
• a little of the Yellow rinde of Oranges boiled tender
• some Ambergreece
• with a fourth part of Musk

Method

1. 1

   Pare and core the Pippins, cut them into half quarters.

2. 2

   Boil them with quick-fire until they gellieth.

3. 3

   When cold, add the yellow rinds and Ambergreece, breaking the apples while it cools.

4. 4

   If desired, add lemon juice before removing from fire.

5. 5

   Store in pots.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 141. The excerpt below is the record exactly as published.

MARMULATE OF PIPPINS Take the quickest Pippins, when they are newly gathered, and are sharp; Pare and Core and cut them into half quarters. Put to them their weight of the finest Sugar in Powder, or broken into little pieces. Put upon these in your preserving pan, as much fountain water, as will even cover them. Boil them with a quick-fire, till by trying a little upon a Plate, you find it gellieth. When it is cold (which may be in less then half an hour) then take it from the fire, and put into it a little of the yellow rind of Limons rasped very small, and a little of the Yellow rinde of Oranges boiled tender (casting away the first waters to correct their bitterness) and cut into narrow slices (as in the gelly of Pippins) and some Ambergreece, with a fourth part of Musk

Cook this with the app: pantry check, scaling, and the assistant.