A Stuart era dessert/snack recipe found on CookIt!
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.