I’m intrigued by historical orchard recipes and the preservation methods that previous generations applied to surplus fruit. I’m posting the more interesting, unusual and/or easily re-creatable ones that I come across here on Orchard Notes.
If you know of any interesting sources for recipes that use orchard fruits – the more historical the better – please do let me know.
Likewise, if you decide to try out any of the recipes below, please do send me an email with a description of your methods and results – the more photos the better, I’d really love to see them – or just leave a comment on the relevant orchard recipe post.
Historical Orchard Recipes Here on Orchard Notes
Click on the name of the recipe for details
c.1390 – Comadore – Anon, from The Forme of Cury
c.1440 – Apple Muse and Apple Moyle | Fygeye | Quynade – Anon, from The Austin Manuscripts
late C15th – (Apple) Fryturs – Anon, from Gentle manly Cokere
c.1550 – Applemoyse – Anon, from A Proper New Booke of Cokerye
1591 – Apple Pomages – A. W.
1594 – Apple Pescods – Thomas Dawson
1615 – Apple Pufs – John Morrell
1669 – Marmulate of Pippins – Sir Kenelm Digby
1701 – Paste of Plumbs – ‘A Lady’
1708 – Black Caps | Pippin Tansey – Henry Howard
1729 – Apple Fritters – Eliza Smith
1732 – Verjuice – J. S. via Richard Bradley
1737 – Codlin or Pippin Jelly – M. L. Lemery
1742 – Welch Apple Pye | Pickling Codlins Like Mangoe – Mrs Eales(?)
1755 – Quiddany of Pippins – Elizabeth Clelland
1759 – Apple Fritters a la Bavarre – William Verral
1784 – Plumb Porridge – Elizabeth Moxon
1769 – Green Caps – Elizabeth Raffald
1770 – Pumkin and Spiced Apples – William Hanbury
1796 – Flummery (two ways) – Susannah Carter
1802 – Pippins With Rice – John Mollard
1838 – Gooseberry or Apple Fool – Esther Copley
1845 – Essex Pudding – Eliza Acton (and cooked by me)
1854 – Raisiné Composé – J. C. Loudon
1865 – Pommes à la Vésuve | Apple Chocolate – Georgiana Hill
1868 – Apple Pudding – Anon, from Four Hundred Household Recipes
1890 – Apple Bavaroise – Theodore Francis Garrett
Historical Cookery and Recipe Sources
- Feeding America – online collection of American cookbooks from the late 18th to early 20th century.
- Foods of England Project – historical English food and drink, plus an online library of source texts.
- Gode Cookery – Medieval recipes translated for modern cooks.
- Savouring the Past – 18th and Early 19th Century Cookbooks.
- Paul Couchman, The Regency Cook – Modern recreations of historical recipes and discussion around historical cooking methods.