Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
Here’s another selection of fruit-related stories from the Atlas Obscura archives.
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.
Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.
This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?
Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.
You’ll need a sweet tooth for this baked dessert of syrup-simmered apples topped with egg custard and meringue.
This nineteenth century ‘pudding’ recipe is really a fruity baked custard in disguise… still sounds delicious though.
Here’s a courtly recipe from sixteenth century Transylvania; an apple porridge fit for a Prince.