Dried Norfolk Biffins
From Modern cookery, in all its branches, 1884
Serves 4
Best suited to a cool brick oven.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 496. The excerpt below is the record exactly as published.
DRIED NORFOLK BIFFINS. The Norfolk biffin is a hard and very red apple, the flesh of the true kind being partially red as well as the skin. It is most excel- lent when carefully dried ; and much finer we should say when left more juicy and but partly flattened, than it is when prepared for sale. Wipe the apples, arrange them an inch or two apart
Cook this with the app: pantry check, scaling, and the assistant.