Here’s an eighteenth century recipe for another baked apple dish, although perhaps this is one you shouldn’t try at home…
A classic recipe from the archives today, for apples baked in wine and sugar, cooked in the oven until the tops are scorched.
A quick, easy, C18th recipe for delicious-sounding apple fritters, brandy-soaked and fried to a golden-brown finish.
Christmas pudding, eat your heart out… Georgiana Hill has a year-round combustible dessert recipe for all occasions.
In part one of this article I explore the detailed story of the dried, pressed apple dessert known as the ‘Norfolk Biffin’.
16th and 17th century jam-making recipe, anyone? No jars back then though, so you’ll have to store it in boxes…
This anonymously-authored 16th century apple dessert recipe could be a good one for anyone with a butter surplus to shift.
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.
Here’s another sweet-sounding baked apple dessert, this time from the early 19th century.
This 19th century recipe is billed as Cheap and Good, and with just four ingredients it should be easy enough to make.