Home Recipes Cook Books Food Categories Featured

Codlings

(Pickles.) - (The Lady's Own Cookery Book)







The codlings should be the size of large walnuts; put vine leaves in the

bottom of your pan, and lay in the codlings, covering 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.











Add to Informational Site Network
Report
Privacy
ADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1025 times.

Home Made Cookies.ca