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.
Here’s an eighteenth century method for making a condiment ingredient that would once have been a common element of many dishes.
This eighteenth century version of porridge definitely isn’t the porridge we know and love today, plumb or otherwise.
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.
Here’s a quick and easy Victorian-era recipe that combines two of my very favourite ingredients and then glazes them with a red-hot shovel.
Here’s a great way to make something warm, spicy and delicious out of all your under-ripe windfall apples.
This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.
My favourite YouTube channel, Tasting History, takes a look at one of the Renaissance prophet’s kitchen favourites.