Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
Tag: apple dessert
Georgiana Hill, on Making ‘Pommes à l’Impératrice’
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
More Fruit Stories from Atlas Obscura
Here’s another selection of fruit-related stories from the Atlas Obscura archives.
‘E.H.B.’ on ‘Apple Florentine’ at Christmas
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.
Riley M. Fletcher Berry, on Making ‘Apple Slump’
Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.
Marion Harland, on Making ‘Apples and Jelly’
This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?
Mary J. Lincoln, on Making ‘Compote of Apples’
Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.
Ladies of State Street Parish, on Making ‘Apple Meringue’
You’ll need a sweet tooth for this baked dessert of syrup-simmered apples topped with egg custard and meringue.
Mary Eliza Ketelby Rundell, on Making ‘Pippin Pudding’
This nineteenth century ‘pudding’ recipe is really a fruity baked custard in disguise… still sounds delicious though.
The Science of Cooking, on Making ‘Apple Porridge’
Here’s a courtly recipe from sixteenth century Transylvania; an apple porridge fit for a Prince.