Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
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.
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
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.
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.
You’ll need a sweet tooth for this baked dessert of syrup-simmered apples topped with egg custard and meringue.