Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
Tag: apple recipe
So, How Do You “Coddle” an Apple?
I’ve often wondered about it, but never tried it, so I turned to a historical source or two, to see if I could find out how to do it.
Charlotte Mason, on Making ‘German Fritters’
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
‘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.
Ann Knox, on Making ‘Hot Apple Soup (Apfelsuppe)’
This sweetened, fruity soup, from a book of Austrian recipes, sounds like a perfect autumn warmer to me.
Edward Lambert, on Making ‘Pippin Knots’
Here’s a C18th recipe for a twisty toffee treat made from apples and sugar. just in time for Bonfire Night.
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.