This article examines the types and cooking methods of Suksilkwa as recorded in 14 royal palace studies and 10 oldliterature texts of the Joseon dynasty (1392-1909). The types of Suksilkwa during the Joseon dynasty were Joran (棗卵),Yulran (栗卵), and Gangran (薑卵). The frequency of the Suksilkwa types during the Joseon dynasty in order were: Gangran(35.4%), Joran (32.3%), and Yulran (32.3%). Prior to 185 years ago, “Junghae-Jungraeeuigwe (丁亥整禮儀軌)” (1827),Joran (棗卵), Yulran (栗卵), and Gangran (薑卵) were called Samsaegran (三色卵). Nearly 144 years ago, “Mujin-Jinchaneuigwe (戊辰進饌儀軌)” (1868) recalled sulsilgwa (熟實果). “Imjin-Jinchaneuigwe (壬辰進饌儀軌)” (1892) firstrecalled assorted-sulsilgwa (各色熟實果), in which sansabyeong were added in the sulsilgwa. “Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)” (July 1901), “Imin-Jinchaneuigwe (壬寅進饌儀軌)” (April 1902), “Imin-Jinyeoneuigwe (壬寅進宴儀軌)”(November 1902) described assorted-sulsilgwa (各色熟實果) in which ohmijabyeong were added to the sulsilgwa. Furtherstudy will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop astandardized recipe to make Suksilkwa appealing to a global palate.