Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
This sweetened, fruity soup, from a book of Austrian recipes, sounds like a perfect autumn warmer to me.
Here’s a C18th recipe for a twisty toffee treat made from apples and sugar. just in time for Bonfire Night.
Plus a potted history of the apple pie, from the fourteenth century to its ‘As American As…’ heyday.
This simple apple side-dish sounds like a tasty accompaniment to cheese, ham, or as Mrs Hill suggests: “hot or cold game”.
This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.
Here’s a late fifteenth century recipe for simple apple fritters coloured with saffron and spiced with pepper.
This 18th century recipe for a very simple staple – apple jelly – turned out to be typically not so simple to follow, unfortunately…
Here’s a deliciously simple recipe for making a classic fruit and cream dessert that you’d be foolish not to try yourself.
Here’s a seventeenth century knight of the realm’s recipe for a sweet and spicy apple conserve to spread on your toast.