Here’s a quick and easy-sounding C18th method for making a crab-apple version of the once-common condiment .
Tag: Charlotte Mason
Charlotte Mason, on Making ‘Vinegar Balls’
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
Charlotte Mason, on Making ‘An Excellent Plumb Pudding’
Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.
Charlotte Mason, on Making ‘Quince Pudding’
This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.
Charlotte Mason, on Making ‘Green Codling Pudding’
You know what you don’t see enough of these days? A bright green apple pie filling. This C18th recipe tells us how to make one.
Charlotte Mason, on Making ‘German Fritters’
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.