Tag: C18th | Orchard Notes

Mary Smith, on Making ‘White Caps’

Here’s an eighteenth century recipe for an iced pear tart that sounds simple to make and delicious to eat. Enjoy!

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 are two recipes, one using almonds, for a dish of cold, congealed. flavourless mush… I’m really selling it, aren’t I?

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.

This eighteenth century recipe calls for pippins, dried fruit, sugar, eggs and plenty of booze.

This eighteenth century recipe is for making what sounds like a plum-based version of a Pontefract cake.

Anyone for a 14th century recipe for what sounds distinctly like a fried, fruit-filled doughnut?

16th and 17th century jam-making recipe, anyone? No jars back then though, so you’ll have to store it in boxes…