Jerry Thomas’s 1862 Recipe for ‘Bishop a la Prusse’
Looking for a smoking hot, boozy treat to warm your cockles this Christmas season? Look no further.
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Orchard Talk with Cook and Food Historian Monica Askay
Monica talks about her interest in historical food and orchard cookery, shares her favourite fruit recipes and offers biffin-making tips.
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Eliza Acton’s 1845 Recipe for ‘Black Caps Par Excellence’
This C19th recipe is for a classic version of baked apples, scorched on the top, then slow-stewed in sweet wine.
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Eliza Acton’s 1845 Recipe for ‘Queen Mab’s Summer Pudding’
The earliest recipe for a ‘summer pudding’ that I’ve found so far results in a very different dish to the bright pink bread-dome we’re used to.
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Eliza Acton’s 1855 Recipe for ‘Saxe Gotha Pudding’
Here’s a recipe for a tasty-sounding batter pudding that will make good use of your redcurrant glut, should you happen to have one.
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Making Eliza Acton’s ‘Essex Pudding (Cheap and Good)’ from 1845
In which I have a go at re-creating a historical orchard recipe for the first time… with rather delicious results.
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The Norfolk Biffin, A History, Part I – Biffin Desserts
In part one of this article I explore the detailed story of the dried, pressed apple dessert known as the ‘Norfolk Biffin’.
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Eliza Acton’s 1845 Recipe for ‘Essex Pudding’
This 19th century recipe is billed as Cheap and Good, and with just four ingredients it should be easy enough to make.
