In which I apply a three-step apple i.d. process to see if I can find a match for these not-as-labelled apples.
Here’s Henry’s recipe for what amounts to a sweet, baked, pastry-less quiche, with spices and fried apple slices.
This nineteenth century recipe for a bread and butter / baked apple hybrid pudding sounds simple, substantial and rather tasty.
Wondering how to i.d. a mystery apple or pear variety? Here’s a guide to: doing it yourself, asking an expert, and DNA testing.
Here’s an eighteenth century method for making a condiment ingredient that would once have been a common element of many dishes.
Check out Mike Viney’s online collection of antique apple peeling / coring / slicing machinery.
This eighteenth century version of porridge definitely isn’t the porridge we know and love today, plumb or otherwise.
With harvest season starting, here’s a reminder of how to pick apples and pears without doing undue damage in the process.
In which I have a go at re-creating a historical orchard recipe for the first time… with rather delicious results.
Here’s a boozy, spicy version of an apple fritter recipe from Mrs Smith’s no-nonsense book of household management receipts.