Codlings

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

for cooking codlings

vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]
codlings
leaves ↝ Chrysanthemum leaves, raw [Vegetables and Vegetable Products]
water ↝ Water, tap [Tap water]
vine leaves ↝ Grape leaves, raw [Vegetables and Vegetable Products]

for filling

garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
mustard seed ↝ Spices, mustard seed, ground [Spices and Herbs]

for pickle

double-distilled vinegar ↝ Vinegar, distilled [Spices and Herbs]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]

Instructions (11)

Put vine leaves in the bottom of your pan.
Lay in the codlings, covering with leaves and then with water.
Set them over a gentle fire till they may be peeled.
Peel the codlings.
Put the peeled codlings into the water, with vine leaves at top and bottom, covering them close.
Set them over a slow fire till they become green.
When they are cold, take off the end whole, cutting it round with a small knife.
Scoop out the core.
Fill the apple with garlic and mustard seed.
Put on the bit (of the end that was cut off).
Set that end uppermost in the pickle.

Original Text

Codlings.

The codlings should be the size of large walnuts; put vine leaves in the bottom of your pan, and lay in the codlings, cover[345]ing with leaves and then with water; set them over a gentle fire till they may be peeled; then peel and put them into the water, with vine leaves at top and bottom, covering them close; set them over a slow fire till they become green, and, when they are cold, take off the end whole, cutting it round with a small knife; scoop out the core, fill the apple with garlic and mustard seed, put on the bit, and set that end uppermost in the pickle, which must be double-distilled vinegar cold, with mace and cloves.

Notes

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