Green Codlins

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (11)
  1. Gather codlins when they are about the size of a large walnut, with the stalks and a leaf or two on them.
  2. Put a handful of vine leaves into a pan of spring-water.
  3. Put a layer of codlins, then one of vine-leaves, and so on till the pan is full.
  4. Cover the pan close to prevent the steam getting out, and set it on a slow fire.
  5. When the codlins are soft, take off the skins with a penknife. Ensure they are quite cold, otherwise they will be apt to crack.
  6. Add a little roach allum and set them over a very slow fire until they are green, which will take three or four hours.
  7. Take the codlins out and lay them on a sieve to drain.
  8. Make a good syrup.
  9. Give the codlins a gentle boil in the syrup once a day for three days.
  10. Put the codlins into small jars.
  11. Cover them close with brandy-paper, tie them down tight, and set them in a dry place.
Original Text
Green Codlins. GATHER them when they are about the size of a large walnut, with the stalks and a leaf or two on them. Put a handful of vine leaves into a pan of spring-water; then put a layer of codlins, then one of vine-leaves, and so on till the pan is full. Cover it close to prevent the steam getting out, and set it on a slow fire. When you find them soft, take off the skins with a penknife, which must be quite cold, otherwise they will be apt to crack. Put in a little roach allum, and set them over a very slow fire till they are green, which will be in three or four hours. Then take them out, and lay them on a sieve to drain. Make a good syrup, and give them a gentle boil once a day for three days. Then put them into small jars, cover them close with brandy-paper, tie them down tight, and set them in a dry place. They will keep all the year.
Notes
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