This nineteenth century peach of a recipe is guaranteed to add a bit of sparkle to your dinner party dessert course.
Tag: C19th
John Smith, on Making Gooseberry, Apple or Rhubarb Cream
Here’s a fool-proof dish of stewed fruit, sugar, cream and eggs from a nineteenth century collection of veggie recipes.
Georgiana Hill, on Making ‘Pommes à l’Impératrice’
A dish of baked apples fit for an Empress. You’ll definitely need your sweet tooth for this recipe.
Charles D. Young and Co.’s Espalier Training Supports, 1801
You’re looking for an ironwork espalier fruit tree training frame? But of course. We have two models, which would you prefer?
William B. Page, on C19th Apple Tree Pest Control
The whole race of apple-trees is threatened with extirpation? Quick, to the chemicals cupboard!
Prof. R. W. Lazenby, on the Perfect Apple
Here’s one late nineteenth century Professor’s criteria for apple perfection. Do you agree?
‘E.H.B.’ on ‘Apple Florentine’ at Christmas
This giant apple pie, served up with a quart of well-spiced ale, sounds like a recipe for my sort of Christmas feast.
Marion Harland, on Making ‘Apples and Jelly’
This syrupy, sugary baked apple dessert sounds simple enough to make, but could your teeth take the punishment?
Marion Harland, on Seasonal Fruit, that Wholesome Dessert
A few wise words on the benefits of serving fresh fruit and nuts at the dinner table, from the 1886 pen of Mrs Harland.
Mary J. Lincoln, on Making ‘Compote of Apples’
Here’s another entry from the cookery book of Mrs Mary J. Lincoln, this time helping to clear up a confusion of compôtes.