Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 219

This apple was raised in the mid-nineteenth century in Cheshire, and commercialized shortly afterwards. It is possible that the apple originated from a seedling of the older English cooking variety called, because of its profile, the Catshead. This had been known since the early seventeenth century, and was popular for making dumplings in the 1800s. Unlike the codlin type of cooking apples, Lord Derby keeps its shape when cooked. Other cooking apples in season at this time are the old variety known as Harvey, first recorded in the 1600s, and Stirling Castle, both of which cook to a purée. They are now rare and little grown. Lord Derby is especially good in pies.