Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
M. L. Lemery on Making Codlin or Pippin Jelly
This 18th century recipe for a very simple staple – apple jelly – turned out to be typically not so simple to follow, unfortunately…
Leonard Mascall, on Graffing good Pepins
An intro to Genetic diversity and clonal propagation, sixteenth century style.