Ray Blockley Makes May S. Metzler’s ‘Oatmeal Betty’
Here’s Ray’s modern take on a 1921 pudding recipe from the Date Cook Book. Looks absolutely delicious!
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John Townshend’s 1773 Recipe for ‘Quince Pudding’
This C18th recipe for a custard-based quince dish turned out to be eerily familiar…
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May S. Metzler’s 1921 Recipe for ‘Oatmeal Betty’
This early C20th recipe is simple to the point of minimalism and should appeal to anyone who enjoys a bit of stodge on their pudding plate.
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Elizabeth Raffald’s 1769 Recipe for ‘Raspberry Fritters’
This fried, donut-like dish sounds like a tasty way to make use of a raspberry glut, should you be lucky enough to have one.
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Elizabeth Raffald’s 1769 Recipe for ‘Damson Dumplins’
In which a very tasty-sounding C18th damson pudding recipe leads to much dumplin-themed discussion.
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Vincent la Chapelle’s 1733 Recipe for ‘Apples the Portuguese Way’
Here’s another very tasty-sounding C18th baked apple recipe, made Portuguese with the inclusion of apricot marmelade.
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Benjamin Maund’s 1824 Recipe for ‘Bilberry Wine’
This C19th method is quite an elaborate interpretation of an original Italian wine, but the results could be interesting.
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Mary Hooker’s 1846 Recipe for ‘Berry Pudding’
Here’s an incredibly simple, batter-based, fruit pudding recipe from the nineteenth century.
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A Few Notes on Seventeenth Century Fruit Carving Techniques
Back in the C17th, elaborate forms of carved fruit were apparently all the rage at high-status banquets, or so several sources suggest.
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Esther Copley’s 1827 Recipe for ‘Gooseberry Wine in Imitation of Champaign’
Here’s another C19th gooseberry recipe from Mrs Copley, this time for a tipple to tickle your tastebuds.
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Esther Copley’s 1827 Recipe for ‘Baked Apple or Gooseberry Pudding’
Here’s a quick and easy recipe for a batter pudding, that sounds like a delicious way to make great use of some of your gooseberry crop.
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Alexis Soyer’s 1855 Recipe for Fruit Puddings
This is a very simple recipe for a classic, English-style, boiled pudding, penned by a rather remarkable author.
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Dr Alvin Wood Chase’s 1871 Recipe for ‘Apple Pie Which is Digestible’
Well, you wouldn’t want to have to choke your way through an indigestible apple pie, would you?
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The Twelve Historical Fruit Recipes of Christmas
Tra la laaaa la la laaaa la, tra la la la la laaaa! It’s Christmas time, and here’s a selection of fruity dishes from the archives for your holiday dinner table.
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Gertrude Mackay’s 1913 Recipe for ‘Sweet Cider Frappe’
Here’s another recipe from Mrs Mackay’s early C20th apple recipe collection, this time for a rather super-sounding cider sorbet.
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Gertrude Mackay’s 1913 Recipe for ‘Apple Christmas Pudding’
This rice- and apple-based alternative to the classic Yuletide pud sounds rather delicious, but does it really scream “Christmas”?
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Mrs Wigley’s 1877 Recipe for ‘Apple Snowballs’
Looking for an alternative to Christmas Pud? Here’s a recipe you’d have to be brave to attempt, but I think if you pulled it off the results could be quite impressive.
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Gertrude Mackay’s 1913 Recipe for ‘Stuffed Apples to Serve With a Roast’
Here’s another apple-y side-dish to accompany your Christmas dinner, from Gertrude’s collection of 209 apple recipes.
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Jerry Thomas’s 1862 Recipe for ‘Bishop a la Prusse’
Looking for a smoking hot, boozy treat to warm your cockles this Christmas season? Look no further.
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Gertrude Mackay’s 1913 Recipe for ‘Apple Ginger’
Here’s a not-so-quick, but definitely easy, recipe for a thickened apple sauce with ginger and lemon, to accompany your Christmas roast.
