This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
Martha Pritchard Stanford, on Making ‘Apple Farcie’
Apple scoops at the ready for this dish of fresh fruit stuffed full of nutty, citrusy, creamy, boozy goodness.
Adelaide Keen, on Making German ‘Apple Balls’
This early C20th recipe from a lady of… quite strongly-held views, is for a fried morsel that sounds like a tasty treat to me.
Jeanette C. Van Duyn on Making ‘Fig Preserve Dainty’
Here are the building blocks of a quick, easy and apparently improvised dessert to help you use up some of your stored fruit preserves.
Jeanette C. Van Duyn on Making ‘Apricot Maizena Mould’
Maizena? Maizena? Whatever could it be, and how do you ‘mould’ it? This C20th recipe has all the answers.
May Byron, on Making ‘Apples, Scalloped’
Here’s a WWI-era recipe for a breadcrumb enhanced apple sauce suitable for serving with various roast meats. Or for scoffing with a spoon.
The Old Fort Settlers, on Making ‘Squash-Apple Bake’
This 1975 recipe, for a crumble in all but name, has a sweet / slightly savory twist that I reckon would work rather well.
Lucy H. Yates, on Making ‘Apple Beignets’
These sweet, simple, deep-fried, battered apple rings are sure to put a smile on your face on a wet winter’s day.
Riley M. Fletcher Berry, on Making ‘Apple Slump’
Here are two versions of a biscuity, cobbler-like, stewed apple pudding from the early twentieth century.
Ann Knox, on Making ‘Hot Apple Soup (Apfelsuppe)’
This sweetened, fruity soup, from a book of Austrian recipes, sounds like a perfect autumn warmer to me.