Today's variety, Duchess of Oldenburg, runs medium-sized with a pinkish blush in pronounced streaks over yellow green.
The apples are ribbed and wear many green lenticels a little darker than the skin. My tasting sample has a little russet in the stem well, and her calyx is closed.
The Duchess is renowned as a cooking apple, especially if picked a little early (as I suspect mine may have been).
But what would you have me do? Suppose I did cook some into a pie (or a pancake). Yummy for me, but there would be no frame of reference to compare these apples with the other sixty-odd varieties I've reviewed.
So I'm just going to stick to my old habits and eat this one raw.