Tag: C18th | Orchard Notes

Charlotte Mason, on Making ‘German Fritters’

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.

Words of wisdom here on how to keep youngsters out of mischief by teaching them the art of apple tree grafting.

Here’s an eighteenth century twist on a seasonal classic, involving good winter pears and a pint of port.

This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.

Here’s a C18th recipe for a twisty toffee treat made from apples and sugar. just in time for Bonfire Night.

Here’s a delicious-sounding, rather boozy, spicy-sweet, early C18th recipe for baking and stewing Warden pears.

Here’s an intriguing pair of eighteenth century receipts for quince ‘cakes’ of the boiled, jellied gum-drop variety.

This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.

Here’s Henry’s recipe for what amounts to a sweet, baked, pastry-less quiche, with spices and fried apple slices.