Tag: C19th | Orchard Notes

Marion Harland, on Making ‘Frosted Peaches’

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?

A few wise words on the benefits of serving fresh fruit and nuts at the dinner table, from the 1886 pen of Mrs Harland.

Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.