Orchard Cookery | Orchard Notes

W. M. on Making ‘Gooseberry Fool’

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.

Here’s an eighteenth century drop-scone pancake type recipe to help you use up some of your gooseberry glut.

This nineteenth century peach of a recipe is guaranteed to add a bit of sparkle to your dinner party dessert course.

Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.

Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.

A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.

A quick shout out for Christopher Monk’s take on a late fourteenth century quince recipe from The Forme of Cury.

Here’s an eighteenth century twist on a seasonal classic, involving good winter pears and a pint of port.

This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.