Untested - Friar's Omelet

Food in Enlgand, Dorothy Hartley, p 420

Other reference : http://www.food.com/recipe/bacon-froise-19306

1-2 Tbsps butter
1 lb (about 3 med) apples, peeled, cored and coarsely sliced
1 egg, separated
1 cup milk
1 cup flour
2 Tbsps sugar
Dash each of cinnamon and nutmeg

1. In a small bowl mix together the sugar, cinnamon and nutmeg.
2. In a bowl mix together flour and sugar, then whisk in the milk and egg yolk. In a mixing bowl leave the egg white.
3. Heat the butter in a large fry pan until it bubbles and crackles, then add the apple and fry until they become soft. Remove from heat and set aside.
4. Meanwhile, whisk the egg white until stiff peaks form.
5. Wipe the juices out of the pan and melt some fresh butter to cook the dough.
6. Now, gently fold in the whisked egg white into the batter and pour the whole batch into the hot pan.
7. OR TRY THIS: pour in half the batter, cook a bit, then add apple and our the rest of the batter on top. Cover with a lid and when the top starts to set flip and continue cooking without the lid.
8. Allow the top to set before spooning the apples onto it and sprinkle with the sugar mix, and then fold the batter in half like you would an omelet.
9. Scootch the omelet onto a serving plate and cut into slices and set in the middle of the table for everyone to help themselves.
10. NOTE : you can sprinkle some icing sugar on top. 

Untested - Ancestral Apple Pie

Food in England, Dorothy Hartley, p 419

"Of all the delicates which Britons try
To please the palate or delight the eye,
Of all the sev'ral kinds of sumptuous fare,
There is none that can with applepie compare."

This is the beginning of the lovely poem in Hartley's book that gives the recipe for this pie. I'm so looking forward to decoding it into a contemporary recipe!

2 recipes of sweet pie crust
2 quince
1⁄2 - 3⁄4 cup brown sugar
4 apples (pippins in the poem)
Pinch ground cloves
2 tsps candied orange/lemon/lime peel
1 Tbsp orange water

1. Core and peel the quince and dice.
2. Combine the quince and the brown sugar in a pot and cook to melt the sugar and release the juice from the quince. 
3. Meanwhile, core and peel the apples and slice.
4. When a deep red liquid has formed, add the cloves and candied peel.
5. Add the sliced apples and cook until apple just starts to soften.
6. Remove from heat and allow to cool before adding the orange water.