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…
This rather tasty-sounding, early C20th recipe for stewed quinces is simplicity itself.
This C17th recipe for medlars in syrup sounds interesting, but reading it left me somewhat confused and bemused,
Here’s a quick and easy-sounding C18th method for making a crab-apple version of the once-common condiment .
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
This C18th recipe sounds like a tasty way to make good use of a perennial hedgerow favourite.
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
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 which I see if I can uncover the origins of the classic chilled fruit-and-bread dessert.