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.
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…
A quick, easy, C18th recipe for delicious-sounding apple fritters, brandy-soaked and fried to a golden-brown finish.
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.
This eighteenth century recipe calls for pippins, dried fruit, sugar, eggs and plenty of booze.
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’.