This eighteenth century recipe is for making what sounds like a plum-based version of a Pontefract cake.
Category: Orchard Cookery
Georgiana Hill, on ‘Pommes à la Vésuve’
Christmas pudding, eat your heart out… Georgiana Hill has a year-round combustible dessert recipe for all occasions.
The Austin Manuscripts, on Making Fygeye
Another medieval fruit pudding for you, this time a concoction of figs, ale and breadcrumbs, spiced with cinnamon.
The Austin Manuscripts, on Making Quynade
This recipe for a quinces and almond milk dessert of some sort could take longer to decipher than to prepare…
The Norfolk Biffin, A History Part I – Biffin Desserts
In part one of this article I explore the detailed story of the dried, pressed apple dessert known as the ‘Norfolk Biffin’.
The Forme of Cury, on Making Comadore
Anyone for a 14th century recipe for what sounds distinctly like a fried, fruit-filled doughnut?
Thomas Dawson, on Making Apple Pescods
Fried fruity things, with apples, figs, dates, currants and spices? What’s not to like?
Elizabeth Clelland, on Making Quiddany of Pipins
16th and 17th century jam-making recipe, anyone? No jars back then though, so you’ll have to store it in boxes…
Anon, on Making Applemoyse
This anonymously-authored 16th century apple dessert recipe could be a good one for anyone with a butter surplus to shift.
Theodore Francis Garrett on Making Apple Bavaroise
Anyone for an apple Bavarian cream? Time to dust off your old bunny mould and whip up a boozy Victorian dessert in time for Easter.