To preserve GREEN CODLINGS that will keep all the Year

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Take codlings about the size of a walnut, with the stalks and a leaf or two on.
  2. Put a handful of vine leaves into a brass pan of spring water.
  3. Then add a layer of codlings, then vine leaves, and continue until the pan is full.
  4. Cover it close, so that no steam can escape.
  5. Set it on a slow fire.
  6. When they are soft, take off the skins with a penknife.
  7. Then put them in the same water with the vine leaves.
  8. The water must be quite cold or it will be apt to crack them.
  9. Put in a little roach allum.
  10. Set them over a very slow fire until they are green (which will be in three or four hours).
Original Text
To preserve GREEN CODLINGS that will keep all the Year. TAKE codlings about the size of a walnut, with the stalks and a leaf or two on, put a hand- ful of vine leaves into a brass pan of spring wa- ter, then a layer of codlings, then vine leaves, do so till the pan is full, cover it close, that no steam can get out, set it on a slow fire; when they are soft take off the skins with a penknife, then put them in the same water with the vine leaves; it must be quite cold or it will be apt to crack them, put 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
Notes
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