But I did go searching and found just a couple of places geographically near enough that still grow the old ones. One orchard is very close and one about two hours away. I came away with 16 of the more than 250 varieties available. When choosing I asked for the oldest. What I was looking for was taste.
Here are just a small sampling of some I chose, ate and cooked with.
This one is Pitmaston Pineapple and it has that russet skin like Ashmead's Kernel. This one dates to about 1785 It's very small but so very sweet. I can see it surrounding a roasted pig in the king's palace. And what a dessert!
The apple sauce is a combination of all sixteen apples (except the Polish variety, I ate those!). No sugar, no spices, just cooked down apples. Because the apples are all different, some cooked down to mush and some kept their shape so the sauce is chunky. Just the way we like it.
The apple experiment is ongoing. I plan to go back to the orchard near here this week and get more apples and information and I hope, hope, hope, more of the Polish apple.