May S. Metzler’s 1921 Recipe for ‘Oatmeal Betty’
This early C20th recipe is simple to the point of minimalism and should appeal to anyone who enjoys a bit of stodge on their pudding plate.
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Anon, Field Magazine 1911, on Keeping Apples in Storage
This pre-refrigeration solution to the problem of medium-term fruit storage might be worth a look, if you have the resources to build it.
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Gertrude Mackay’s 1913 Recipe for ‘Sweet Cider Frappe’
Here’s another recipe from Mrs Mackay’s early C20th apple recipe collection, this time for a rather super-sounding cider sorbet.
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Gertrude Mackay’s 1913 Recipe for ‘Apple Christmas Pudding’
This rice- and apple-based alternative to the classic Yuletide pud sounds rather delicious, but does it really scream “Christmas”?
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Gertrude Mackay’s 1913 Recipe for ‘Stuffed Apples to Serve With a Roast’
Here’s another apple-y side-dish to accompany your Christmas dinner, from Gertrude’s collection of 209 apple recipes.
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Gertrude Mackay’s 1913 Recipe for ‘Apple Ginger’
Here’s a not-so-quick, but definitely easy, recipe for a thickened apple sauce with ginger and lemon, to accompany your Christmas roast.
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Gertrude Mackay’s 1913 Recipe for ‘Apple Macedoine’
Here’s a light, tasty apple dish that sounds perfect for a summer dessert, or an aperitif, if you hold to the author’s serving suggestion.
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Gertrude Mackay’s 1913 Recipe for ‘Apples à la Parisienne’
Here’s another quick and easy meringue-finished dessert dish from Gertrude’s early C20th collection of apple recipes.
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Getrude Mackay’s 1913 Recipe for ‘Oxford Apples’
This early twentieth century recipe takes the idea of a lemon meringue pie and converts it to work with apples instead.
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Mrs Brian Luck’s 1915 Recipe for ‘Gooseberry Cream Without Cream’
This WWI-era Belgian dessert recipe could be a useful way to use up a gooseberry glut.
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Martha Pritchard Stanford’s 1904 Recipe for ‘Apple Farcie’
Apple scoops at the ready for this dish of fresh fruit stuffed full of nutty, citrusy, creamy, boozy goodness.
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Adelaide Keen’s 1902 Recipe for 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.
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Jeanette C. Van Duyn’s 1921 Recipe for ‘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.
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Jeanette C. Van Duyn’s 1921 Recipe for ‘Apricot Maizena Mould’
Maizena? Maizena? Whatever could it be, and how do you ‘mould’ it? This C20th recipe has all the answers.
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May Byron’s 1916 Recipe for ‘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.
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The Old Fort Settlers’ 1975 Recipe for ‘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.
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Lucy H. Yates’s 1913 Recipe for ‘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.
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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.
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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.
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Ads of Yore: Big Profits in the Cider Business
And what do those big profits require? A big investment in a big juice pressing machine…
