Syrup of Pippins

Ingredients

• Quarter and Core your Pippins
• to one pound of this take one pound and half of pure double refined Sugar
• half a pint of water

Method

1. 1

   Quarter and core the Pippins, stamp them in a mortar, and strain the juice.

2. 2

   Let it settle, pour off the clear, and filter.

3. 3

   Boil the juice with Sugar gently until it reaches syrup consistency.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 138. The excerpt below is the record exactly as published.

SYRUP OF PIPPINS Quarter and Core your Pippins; then stamp them in a Mortar, and strain out the Juyce. Let it settle, that the thick dregs may go to the bottom ; then 236 SIR KENELMS DIGS IS pour off the clear ; and to have it more clear and pure, filter it through sucking Paper in a glass funnel. To one pound of this take one pound and an half of pure double refined Sugar, and boil it very gently (scarce simpringly, and but a very little while) till you have scummed away all the froth and foulness (which will be but little) and that it be of the consistence of Syrup. If you put two pound of Sugar to one pound of juyce, you must boil it more & stronglier. This will keep longer, but the colour is not so fine. It is of a deeper yellow. If you put but equal parts of juyce and Sugar, you must not boil it, but set it in a Cucur- bite in bulliente BalneOy till all the scum be taken away, and the Sugar well dissolved. This will be very pale and pleasant, but will not keep long. You may make your Syrup with a strong de- coction of Apples in water (as when you make gelly of Pippins) when they are green ; but when they are old and mellow, the substance of the Apple will dissolve into pap, by boiling in water. Take three or four spoonfuls of this Syrup in a large draught of fountain water, or small posset- Ale, pro ardore urina^ to cool and smoothen, two or three times a day. GELLY OF PIPPINS OR JOHN-APPLES Cut your Apples into quarters (either pared or unpared). Boil them in a sufficient quantity of water, till it be very strong of the Apples. Take the clear liquor, and put to it sufficient Sugar to make gelly, and the slices of Apple ; so boil them all together, till the slices be enough, and the liquor ^ THE CLOSET OPENED 237 gelly ; or you may boil the slices, in Apple-liquor without Sugar, and make gelly of other liquor, and put the slices into it, when it is gelly, and they be sufficiently boiled. Either way, you must put at the last some juyce of Limon to it ; and Amber and Musk if you will. You may do it with halves or quartered Apples, in deep glasses, with store of gelly about them. To have these clear, take the piecesoutof the gelly they are boiled in,with a slice, so as you may have all the rags run from them, and then put neat clean pieces into clear gelly. PRESERVED WARDENS Pare and Core the Wardens, and put a little of the thin rind of a Limon into the hole that the Core leaveth. To every pound of Wardens, take half a pound of Sugar, and half a pint of water

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