This recipe is in categories Stuarts, Desserts, Snacks,

Difficulty: not rated

In Stuart times, cooking methods were much as they had been for centuries.  Most food was still cooked over open fires, outdoors as much as possible, otherwise the houses became filled with smoke and the danger from fire was much greater.

Spit roasts were improved and became easier to use, otherwise trivets for frying and cooking pots for boiling were the main cooking methods.

This recipe is simple but nutritious, using eggs and apples, both of which were easily obtained in the countryside where most people still lived. The addition of raisins and ginger (both imported from abroad) were too expensive for most ordinary people, and used sparingly even by the better off.

For pictures of the cooking process see our Apple Puffs Picture Gallery.

With thanks to Jan and Peter Hood www.pastpresent.org.uk  for their help with making this podcast. 

• 3 soft fresh apples
• a handful of raisins
• a few drop of rosewater
• a pinch or two of ginger
• 1 egg
• small amount of butter for cooking
  
  

1. Place a pan on a trivet near to the fire and allow to warm
2. Peel, core and cut the apples in quarters, then slice into small pieces and place in a bowl
3. Using the flat end of a whisk or pestle, pulp the apples
4. Cut up the raisins into small pieces and add to the apples
5. Add a small amount of ginger and a few drops of rosewater and mix
6. In another bowl beat two eggs until they are fluffy
7. Add the eggs to the apple mixture and stir the ingredients together
8. Add a small amount of butter to the pan and put two or three spoonfuls of mixture into the pan
9. Flatten the mixture and allow it to cook the puffs on one side
10. Turn over the puffs so that the other side can cook, then remove from the pan and place on a plate
11. Repeat this process until all the mixture is cooked
12. Serve