Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
I’ve often wondered about it, but never tried it, so I turned to a historical source or two, to see if I could find out how to do it.
This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.
In which an 18th century recipe for damson ice cream and some advice from Twitter inspires me to make my own delightful damson dessert.
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
If you’ve tried growing melons but they’ve not quite ripened, here’s a recipe for preserving the green fruit with a fiery, spicy stuffing.
Here’s a C17th windfall apple apple pie that’s spiced and iced, although the recipe is frustratingly imprecise.
You know what you don’t see enough of these days? A bright green apple pie filling. This C18th recipe tells us how to make one.
This C17th version of the classic fool is thickened with butter, sugar and egg yolks rather than the usual milk or cream.
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.