Here’s a seventeenth century recipe for a classic pear pie. Packed full of sugar and spice, it’s also rosewater-iced, which sounds nice…
Category: Orchard Cookery
Jeanette C. Van Duyn on Making ‘Casserole of Quinces’
This rather tasty-sounding, early C20th recipe for stewed quinces is simplicity itself.
Thomas Jenner, on ‘Preserving Medlers’
This C17th recipe for medlars in syrup sounds interesting, but reading it left me somewhat confused and bemused,
Charlotte Mason, on Making ‘Verjuice’
Here’s a quick and easy-sounding C18th method for making a crab-apple version of the once-common condiment .
Eliza Acton, on Making ‘Black Caps Par Excellence’
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
Charlotte Mason, on Making ‘Vinegar Balls’
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
William Ellis, on Making ‘Scald-berry Puddings’
This C18th recipe sounds like a tasty way to make good use of a perennial hedgerow favourite.
Sir Hugh Plat, on Preserving the Dry Pulp of Cherries
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
Eliza Acton, on Making ‘Queen Mab’s Summer Pudding’
The earliest recipe for a ‘summer pudding’ that I’ve found so far results in a very different dish to the bright pink bread-dome we’re used to.
In Search of the Original ‘Summer Pudding’
In which I see if I can uncover the origins of the classic chilled fruit-and-bread dessert.