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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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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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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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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Sir Hugh Plat’s 1636 Recipe for ‘Marmelade of Quinces or Damsons’
This C17th recipe is for two types of marmelade – white or ordinary – depending on when you add the sugar to the fruit.
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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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Ann Peckham’s 1767 Recipe for ‘Pickled Mellons’
If you’ve tried growing melons but they’ve not quite ripened, here’s a recipe for preserving the green fruit with a fiery, spicy stuffing.
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Robert May’s 1665 Recipe for ‘Preserving Green Fruits’
Here’s a quick seventeenth century guide to preserving green or under-ripe fruit: gooseberries, plums, pippins, peaches and grapes.
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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.
