Codlins to scald

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

each in a vine leaf ↝ Lettuce, red leaf, raw [Vegetables and Vegetable Products]
as much water as will cover them ↝ Water, tap [Tap water]
fine sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (5)

Wrap each codlin in a vine leaf, and pack them close in a nice saucepan.
When full, pour as much water as will cover them.
Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold.
Place them in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia.
Dust fine sugar over the apples.

Original Text

Codlins to scald.

Wrap each in a vine leaf, and pack them close in a nice saucepan; and, when full, pour as much water as will cover them. Set it over a gentle fire, and let them simmer slowly till done enough to take the thin skin off when cold. Place them in a dish, with or without milk, cream, or custard; if the latter, there should be no ratafia. Dust fine sugar over the apples.

Notes

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