Tag: C18th | Orchard Notes

Charlotte Mason, on Making ‘An Excellent Plumb Pudding’

Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.

Whether you prefer your mincemeat pyes with or without actual meat, this pair of C18th recipes promises to deliver on plenty of fruity flavour.

This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.

In which an 18th century recipe for damson ice cream and some advice from Twitter inspires me to make my own delightful damson dessert.

Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.

If you’ve tried growing melons but they’ve not quite ripened, here’s a recipe for preserving the green fruit with a fiery, spicy stuffing.

You know what you don’t see enough of these days? A bright green apple pie filling. This C18th recipe tells us how to make one.

Here’s an eighteenth century drop-scone pancake type recipe to help you use up some of your gooseberry glut.

Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.

How would you prefer your apples, Sir James? Why, in a straw-lined, paper-padded barrel. Obviously.