Here’s a simple recipe for a light, creamy, stewed apple dessert dish, courtesy of a C17th pioneer of French cuisine.
Category: Orchard Cookery
Oh Bring Us A Figgy Pudding (Or Else..!)
Fine, you can have the pudding! Just stop singing at me. And you have to promise not to come back again tomorrow, okay?
John Mollard, on Making a ‘Pulpton of Apples’
An oven-baked pudding of stewed apple and breadcrumbs? Sounds good to me. This C19th recipe has the details.
How To: Make ‘Pear-Stuffed Baked Squash’
Here’s my interpretation of William Hanbury’s C18th suggestion for a spicy, fruit-filled, baked squash. Yum!
Charlotte Mason, on Making ‘An Excellent Plumb Pudding’
Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.
Robert May, on Making ‘A Tart of Hips’
This C17th rosehip recipe sounds like an interesting way to make use of a hedgerow staple without resorting to cough syrup.
E. Taylor, on Making ‘A Devonshire (Minced) Pye’
Whether you prefer your mincemeat pyes with or without actual meat, this pair of C18th recipes promises to deliver on plenty of fruity flavour.
Robert May, on Making a ‘Tart of Medlers’
Wondering what to do with your medlars once they start dropping from the tree? Here’s a C17th recipe that might come in useful.
W. M. on Preserving Quinces
If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.
Charlotte Mason, on Making ‘Quince Pudding’
This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.