Here’s a late C18th recipe for what amounts to a slightly less rich and spicy version of a modern-day Christmas Pud.
This eighteenth century quince recipe is a tricky one to unravel, but the end result does sound interesting.
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.
Here’s an eighteenth century recipe for boozy, sugary, fried apple fritters that sounds like sweet simplicity itself.