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An English cooking apple (with a strong acidity), raised by Miss Mary Brailsford, and first exhibited at the RHS exhibition of 1876. The best cooking apple, if you need the texture to break down, for more texture, it might need another firm variety to be added.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.