Why on earth would you want to boil cyder? Here’s a suggestion from the C18th, courtesy of Messrs. Chomel and Bradley.
Tag: C18th
M. Chomel (and Richard Bradley) on ‘Mixtures With Cyder’
Here are a few C18th suggestions as to added flavours that you might – or might not – like to add to your cyder.
Anon, on Preserving Fruit Blossom from Spring Frosts
This C18th method for protecting fruit trees from the cold sounds a bit suspect to me, but the author was clearly convinced.
Benjamin Whitmill (the Elder) on Gathering Cyons
Here’s some eighteenth century advice on the best time to collect pear and plum scions and how to store them before grafting.
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.
E. Taylor, on Making ‘A Devonshire (Minced) Pye’
Whether you prefer your mincemeat pyes with or without actual meat, this pair of C18th recipes promises to deliver on plenty of fruity flavour.
Charlotte Mason, on Making ‘Quince Pudding’
This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.
Frederick Nutt (and Me) on Making ‘Damson Ice Cream’
In which an 18th century recipe for damson ice cream and some advice from Twitter inspires me to make my own delightful damson dessert.
Frederick Nutt, on Preserving ‘Damsons, Wet’ and ‘Damsons, Dried’
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
Ann Peckham, on Making ‘Pickled Mellons’
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.