Charlotte Mason’s 1778 Recipe for ‘Verjuice’
Here’s a quick and easy-sounding C18th method for making a crab-apple version of the once-common condiment .
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Charlotte Mason’s 1778 Recipe for ‘Vinegar Balls’
This C18th recipe for portable, dried vinegar poses a lot more questions than it answers, the main one being: why?
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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.
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Charlotte Mason’s 1778 Recipe for ‘Quince Pudding’
This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.
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Charlotte Mason’s 1778 Recipe for ‘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.
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Charlotte Mason’s 1778 Recipe for ‘German Fritters’
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.