This C17th version of the classic fool is thickened with butter, sugar and egg yolks rather than the usual milk or cream.
Category: Orchard Cookery
Robert May, on Preserving Green Fruits
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
Eliza Smith, on Making ‘Gooseberry Tansey’
Here’s an eighteenth century drop-scone pancake type recipe to help you use up some of your gooseberry glut.
Marion Harland, on Making ‘Frosted Peaches’
This nineteenth century peach of a recipe is guaranteed to add a bit of sparkle to your dinner party dessert course.
Charlotte Mason, on Making ‘German Fritters’
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
John Smith, on Making Gooseberry, Apple or Rhubarb Cream
Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.
Georgiana Hill, on Making ‘Pommes à l’Impératrice’
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
Monk’s Modern Medieval Cuisine Makes Quince ‘Connate’
A quick shout out for Christopher Monk’s take on a late fourteenth century quince recipe from The Forme of Cury.
William Verral, on Making ‘Pears Portuguese Fashion, with Currants’
Here’s an eighteenth century twist on a seasonal classic, involving good winter pears and a pint of port.
‘E.H.B.’ on ‘Apple Florentine’ at Christmas
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.