To keep Codlins for several months

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)
Instructions (7)
  1. Gather codlins at Midsummer of a middling size.
  2. Put them into an earthen pan.
  3. Pour boiling water over them, and cover the pan with cabbage-leaves.
  4. Keep them by the fire till they would peel, but do not peel them.
  5. Then pour the water off till both are quite cold.
  6. Place the codlins then in a stonejar with a smallish mouth, and pour on them the water that scalded them.
  7. Cover the pot with bladder wetted, and tied very close, and then over it coarse paper tied again.
Original Text
To keep Codlins for several months. Gather codlins at Midsummer of a middling size: put them into an earthen pan: pour boiling water over them, and cover the pan with cabbage-leaves. Keep them by the fire till they would peel, but do not peel them; then pour the water off till both are quite cold. Place the codlins then in a stonejar with a smallish mouth, and pour on them the water that scalded them. Cover the pot with bladder wetted, and tied very close, and then over it coarse paper tied again. It is best to keep them in small jars, such as will be used at once when opened.
Notes
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