How do you like your apple dumplings? Here are the simple-to-follow recipes for two Victorian-era options.
Apples to store over winter? A few hundredweight of pit-sand, a kiln and several large jars to-hand? It’s your lucky day, isn’t it?
A nurseryman provides details of a common method for storing apples, pre-fridges.
When it comes to perfect pears, practicing patience is the prudent path to proper picking.
Here’s a nineteenth century apple-based batter pudding, to warm you cockles and stick to your ribs on an Autumn evening.
This simple apple side-dish sounds like a tasty accompaniment to cheese, ham, or as Mrs Hill suggests: “hot or cold game”.
Spiced apple puree, sugar, eggs and cream, baked in a pastry case? It’s a nineteenth century apple quiche, surely?
This nineteenth century recipe for a bread and butter / baked apple hybrid pudding sounds simple, substantial and rather tasty.
Here’s a quick and easy Victorian-era recipe that combines two of my very favourite ingredients and then glazes them with a red-hot shovel.
Nothing is more likely to encourage people to eat a lovely, fresh apple than bringing Satan into the conversation…