Thomas Jenner’s 1653 Recipe for ‘Syrupe Gresta’
If you’ve been wondering what to do with your thinned-out, unripe grapes then wonder no more: here’s a C17th suggestion for you.
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Giles Rose’s 1682 Recipe for a “Pippen Composte”
What this C17th recipe boils down to – quite literally – is a dish of cooked apples in apple jelly, which sounds pretty good to me.
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William Rabisha’s 1675 Recipe ‘To Pickle Green Figgs’
I’ve been looking for a good way to make use of drastically under-ripe figs; I wonder if this C17th pickling recipe might fit the bill?
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Sir Kenelm Digby’s 1669 Recipe for ‘Marmalute of Red Currants’
This C17th recipe for a marmalade of redcurrants sounds tasty, but is typically vague in the detail department.
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Mary Kettilby’s 1734 Recipe for ‘Apricot or Quince Cakes’
This C18th “cake” recipe doesn’t actually contain any cake, it’s a preserving method that involves just fruit pulp and sugar.
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Thomas Jenner’s 1653 Recipe for ‘Preserving Medlers’
This C17th recipe for medlars in syrup sounds interesting, but reading it left me somewhat confused and bemused,
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Sir Hugh Plat’s 1636 Recipe for ‘Preserving the Dry Pulp of Cherries’
This C17th method for making cherry, prune or damson leather offers a useful means of preserving your glut of orchard fruits.
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Thomas Jenner’s 1653 Recipe for the ‘Best Way to Preserve Goose-Berries’
This probably plagiarised mid-C17th recipe seems to be for gooseberry jam, in all but name.
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Jeanette C. Van Duyn’s 1921 Recipe for ‘Fig Preserve Dainty’
Here are the building blocks of a quick, easy and apparently improvised dessert to help you use up some of your stored fruit preserves.
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W. M.’s 1662 Recipe for Preserving Quinces
If you’ve got a glut of quinces and have run out of recipes, this C17th method for keeping them “all the yeare” might just be useful.
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Cassel’s Household Guide’s 1881 Recipe for ‘Orange Apple Jelly (Excellent)’
Here’s a nice little twist on a standard apple jelly recipe that should add a bit of a tang to your toast.
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Frederick Nutt’s 1790 Recipe for ‘Damsons, Wet’ and ‘Damsons, Dried’
Here are two methods for preserving the bounty of your damson harvest, from Frederick Nutt’s C18th volume of confectionary cookery.
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How To: Make Medlar Cheese and Medlar Jelly
Making medlar cheese and medlar jelly are great ways to get the best out of this unusual and tasty Autumn fruit. Here’s how.
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Gervase Markham’s 1615 Recipe for Preserving Quinces in Cider
Here’s an idea for preserving your quince harvest, and maybe making quince flavoured cider at the same time.
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Edward Lambert, on Making ‘Pippin Knots’
Here’s a C18th recipe for a twisty toffee treat made from apples and sugar. just in time for Bonfire Night.
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Mary Smith, on Drying ‘Green Gage Plumbs’
This eighteenth century method for drying greengages calls for candying your plum(b)s in syrup before setting them to dry.
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Mrs Eales(?) on ‘Pickling Codlins Like Mangoe’
This eighteenth century recipe for preserving green apples is a bit of a challenge to interpret, never mind attempt.
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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…
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Sir Kenelm Digby’s 1669 Recipe for ‘Marmulate of Pippins’
Here’s a seventeenth century knight of the realm’s recipe for a sweet and spicy apple conserve to spread on your toast.
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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’.
