Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.
Tag: C18th
Sir James Justice, on The Errors of Fruit Sellers
How would you prefer your apples, Sir James? Why, in a straw-lined, paper-padded barrel. Obviously.
Amelia Simmons, on Grafting a ‘Family Tree’
Words of wisdom here on how to keep youngsters out of mischief by teaching them the art of apple tree grafting.
William Verral, on Making ‘Pears Portuguese Fashion, with Currants’
Here’s an eighteenth century twist on a seasonal classic, involving good winter pears and a pint of port.
‘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.
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.
Henry Howard, on Stewing Pears
Here’s a delicious-sounding, rather boozy, spicy-sweet, early C18th recipe for baking and stewing Warden pears.
A Book of Simples, on Making ‘Quince Cakes’
Here’s an intriguing pair of eighteenth century receipts for quince ‘cakes’ of the boiled, jellied gum-drop variety.
Mary Smith, on Drying ‘Green Gage Plumbs’
This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.
Henry Howard, on Making ‘Pippin Tansey’
Here’s Henry’s recipe for what amounts to a sweet, baked, pastry-less quiche, with spices and fried apple slices.