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 (5)
for preserving codlins
Instructions (9)
  1. Gather your codlins when they are about the size of a large walnut.
  2. Put them into a pan with a quantity of vine leaves at the bottom, and the same on the top.
  3. Set them over a very slow fire till you can peel the skin off.
  4. Take them carefully up, and put them into a hair sieve.
  5. Peel them with a penknife.
  6. Put them into the same pot again, with the vine leaves and water as before.
  7. Cover them close, and let them drain through a hair sieve.
  8. When they are cold, put them into distilled vinegar.
  9. Pour a little mutton fat on the top, and tie them down close with a bladder and paper.
Original Text
Codlins. Gather your codlins when they are about the size of a large walnut. Put them into a pan with a quantity of vine leaves at the bottom, and the same on the top. Set them over a very slow fire till you can peel the skin off, and then take them carefully up, and put them into a hair sieve. Peel them with a penknife, and put them into the same pot again, with the vine leaves and water as before. Cover them close, and let them drain through a hair sieve, and when they are cold, put them into distilled vinegar. Pour a little mut- ton fat on the top, and tie them down close with a bladder and paper.
Notes
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