Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
I’ve often wondered about it, but never tried it, so I turned to a historical source or two, to see if I could find out how to do it.
This nineteenth century peach of a recipe is guaranteed to add a bit of sparkle to your dinner party dessert course.
Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
You’re looking for an ironwork espalier fruit tree training frame? But of course. We have two models, which would you prefer?
The whole race of apple-trees is threatened with extirpation? Quick, to the chemicals cupboard!
Here’s one late nineteenth century Professor’s criteria for apple perfection. Do you agree?
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.
This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?