Skip to main content
Dessert

Frosted Coellins and Cream

Frosted codlins served cold with frosted sugar and tart cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Frosted Coellins and Cream

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the codlins

  1. Boil the codlins gently in spring water with a little roche alum until they are more than half done.

  2. Peel off the skin from the codlins and rub them with butter.

Frost and serve

  1. Sift fine loaf sugar generously over the codlins.

  2. Place the codlins on a tin plate and let them stand in a slow oven at 300°F (150°C) until the sugar appears frosted.

  3. Serve cold, surrounded by finely perfumed tart cream.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine large codlins
Provide the main fruit, which softens when boiled and holds its shape for serving.
Butter
Adds a thin coating of fat that gives the fruit a richer surface and aids browning.
Fine loaf sugar
Forms a sugary crust that dries into a frosted look in the oven.
Tart cream
Adds a cool, rich contrast that balances the sweet frosted fruit.

The step that matters

Let the sugar frost slowly in the oven. A slow oven dries the sugar into a crisp frosted layer without scorching it. Too much heat can melt or brown the sugar before it looks frosted.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes