To pickle Codlings

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. When you have greened them as you do your pippins, and they are quite cold, with a small scoop very carefully take off the eye as whole as you can; scoop out the core, put in a clove of garlick, fill it up with mustard-seed, lay on the eye again, and put them in your glasses, with the eye uppermost.
  2. Put the same pickle as you do to the pippins, and tie them down close.
Original Text
To pickle Codlings. WHEN you have greened them as you do your pippins, and they are quite cold, with a small scoop very carefully take off the eye as whole as you can; scoop out the core, put in a clove of garlick, fill it up with mustard-seed, lay on the eye again, and put them in your glasses, with the eye uppermost. Put the same pickle as you do to the pippins, and tie them down close.
Notes
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