Green Codlins, frosted with Sugar

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

twelve codlins
a little roche-alum
some vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
oiled fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
plenty of sugar ↝ Sugar, NFS [Sugars and honey]
perfumed cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small flower for garnish ↝ Sesbania flower, raw [Vegetables and Vegetable Products]

Instructions (7)

Take twelve codlins, blanch them in water with a little roche-alum in it and some vine leaves.
When they are nearly done take off the outside skin.
Rub the apples over with oiled fresh butter, and sift plenty of sugar over them.
Lay them on a clean tin, put them into a slow oven.
When the sugar sparkles like frost take them out.
When they are cold serve them up in a trifle glass with some perfumed cream round them made as for an apple pie.
On the top of each codlin stick a small flower for garnish.

Original Text

Green Codlins, frosted with Sugar.

Take twelve codlins, blanch them in water with a little roche-alum in it and some vine leaves; when they are nearly done take off the outside skin, rub the apples over with oiled fresh butter, and sift plenty of sugar over them; then lay them on a clean tin, put them into a slow oven, and when the sugar sparkles like frost take them out. When they are cold serve them up in a trifle glass with some perfumed cream round them made as for an apple pie, and on the top of each codlin stick a small flower for garnish.

Notes

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