To Preserve Codlins
Ingredients
Directions
Scald the codlins
Gather codlins at Midsummer.
Place the codlins in an earthen pan.
Pour boiling water over the codlins.
Cover the pan with cabbage leaves.
Keep the pan by the fire until the codlins can be peeled.
Do not peel the codlins.
Pack and seal
Pour off the water until both the codlins and water are cold.
Transfer the codlins to a stone jar with a small mouth.
Pour the cooled water over the codlins in the jar.
Cover the jar with a wetted bladder and tie it tightly.
Cover the jar with coarse paper and tie again.
Store
Store the preserved codlins in small jars for single use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Codlins
- Are the fruit being preserved, so they form the entire body of the finished preserve.
- Boiling water
- Heats the fruit and helps loosen the skin so it can be peeled later.
- Cabbage leaves
- Cover the pan to trap heat and steam around the codlins while they sit by the fire.
The step that matters
Keep the pan by the fire until the codlins can be peeled. Too little time leaves the skins stuck, while holding the fruit too long over heat softens its flesh. Checking by touch, not by the clock, keeps the fruit intact.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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