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.
This eighteenth century version of porridge definitely isn’t the porridge we know and love today, plumb or otherwise.
Here’s a boozy, spicy version of an apple fritter recipe from Mrs Smith’s no-nonsense book of household management receipts.
This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.
Here’s an eighteenth century take on a baked warden pear, with a dollops of apple jelly for an accompaniment.
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.