John Townshend’s 1773 Recipe for ‘Quince Pudding’
This C18th recipe for a custard-based quince dish turned out to be eerily familiar…
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Elizabeth Raffald’s 1769 Recipe for ‘Raspberry Fritters’
This fried, donut-like dish sounds like a tasty way to make use of a raspberry glut, should you be lucky enough to have one.
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Elizabeth Raffald’s 1769 Recipe for ‘Damson Dumplins’
In which a very tasty-sounding C18th damson pudding recipe leads to much dumplin-themed discussion.
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Vincent la Chapelle’s 1733 Recipe for ‘Apples the Portuguese Way’
Here’s another very tasty-sounding C18th baked apple recipe, made Portuguese with the inclusion of apricot marmelade.
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Sarah Harrison’s 1760 Recipe for ‘Apple Froise’
This mid-C18th recipe for a pan-fried batter pudding sounds quick, simple and very tasty.
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Hannah Glasse’s 1747 Recipe for ‘Apricot Pudding’
Anyone for an eighteenth century apricot custard recipe?
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J. Williams’ (?) 1767 Recipe for ‘Cherry Pye’
This eighteenth century pie recipe is short on detail but sounds like it should be full of fruity flavour.
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Susanna MacIver’s 1784 Recipe for ‘An Apple Pie, with Potatoes’
This C18th recipe might sound odd at first, but I think it could be very tasty indeed.
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Charles Carter’s 1732 Recipe for ‘Minc’d Pyes’
December is upon us, which means it’s time to break out the traditional minc’d pyes, with that special, secret ingredient… meat.
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John Farley’s 1783 Recipe for ‘Prune Pudding’
Here’s a typically gnomic C18th recipe for a boiled plum pudding, which I’m sure would be very tasty, if you can get it to work…
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John Nott’s 1723 Recipe for ‘Apricock Cakes’
This C18th recipe is probably for a hard candy sweetmeat, rather than a cake as we know it, but it still sounds delicious to me.
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Richard Bradley, on Essential Apples and Entertaining Pears
A few wise words on England’s favourite fruits from the University of Cambridge’s first ever Professor of Botany.
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Stephen Switzer, on French and English Apple Rivalries
This early eighteenth century rant is quite entertaining, if only for the etymological ironies involved.
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Mary Kettilby’s 1734 Recipe for ‘Apricot or Quince Cakes’
This C18th “cake” recipe doesn’t actually contain any cake, it’s a preserving method that involves just fruit pulp and sugar.
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Edward Lambert’s 1761 Recipe for ‘Orange Marmalade’
Here’s an eighteenth century version of marmalade that seems very similar to modern marmalade making methods.
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Sarah Jackson, on Treating ‘Yellow-Jaundice’ with Pippins… etc.
Feeling a bit off-colour? Hopefully this (mostly) apple-based, C18th remedy will be just the thing to sort you right out.
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Charlotte Mason’s 1778 Recipe for ‘Verjuice’
Here’s a quick and easy-sounding C18th method for making a crab-apple version of the once-common condiment .
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Charlotte Mason’s 1778 Recipe for ‘Vinegar Balls’
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
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William Ellis’s 1750 Recipe for ‘Scald-berry Puddings’
This C18th recipe sounds like a tasty way to make good use of a perennial hedgerow favourite.
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J. Williams’s 1767 Recipe for ‘Summer Cyder’
This eighteenth century recipe for a quick, lightly fortified, summery cyder drink sounds like an interesting way to use up an early apple glut.
