Dried Apples

This recipe comes from Elizabeth Langley’s 1757 household manuscript, a time when preserving fruit for use outside of harvest season was essential. Before refrigeration, drying apples was a practical way to ensure a supply of fruit during winter. The process also reflects the 18th-century custom of using gentle oven heat and open hearths for many home preservation tasks. Sugar was becoming more accessible in England by the mid-18th century, used both for preservation and as a sign of status. Recipes like these were often written for domestic servants or knowledgeable household members, relying on existing knowledge of equipment and seasonal routines.

Back in 1757, the apples would have been peeled and cored by hand with a paring knife. The large pot used for the initial softening was likely earthenware or heavy iron. The apples were mashed through a 'cullender'—an early colander, roughly akin to a modern sieve or food mill. Drying occurred in a bread oven with the residual heat from baking, and then finished by the open hearth fire, using deep plates or shallow dishes to spread out the fruit purée.