Please find enclosed 1 (one) instruction leaflet for your C17th home distillation kit; brick furnace, alembic and stave barrel not included.
Thomas Jenner, on the ‘Best Way to Preserve Goose-Berries’
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
Conrad Heresbach (and Barnaby Googe) on Graffing
A few words of reasonable wisdom on ‘graffing’ from a learned C16th gentleman… plus a whole lot of apparent nonsense.
Book Notes: The Commonplace Book of John Gwin of Llangwm
This historical document provides a fascinating insight into orcharding practises, and apple and pear varieties, of the C17th.
François Pierre La Varenne, on Making ‘Apple Cream’
Here’s a simple recipe for a light, creamy, stewed apple dessert dish, courtesy of a C17th pioneer of French cuisine.
Robert May, on Making ‘A Tart of Hips’
This C17th rosehip recipe sounds like an interesting way to make use of a hedgerow staple without resorting to cough syrup.
Robert May, on Making a ‘Tart of Medlers’
Wondering what to do with your medlars once they start dropping from the tree? Here’s a C17th recipe that might come in useful.
W. M. on Preserving Quinces
If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.
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.
Sir Hugh Plat, on Making ‘Marmelade of Quinces or Damsons’
This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.