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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 21
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then boil them up again for Use; next Day paper them down; if you have any Pippin Jelly put a little on the top of the Pots & be sure wet your Papers in Brandy. To keep Codlins a Year - Mrs. Davenport. Take the fairest Codlins when about half grown; place them in a large Jug with Layers of their own leaves between them & when near full cover them over with boiling Water, stive them till Cold; then fill up the Jug with melted mutton suet; tie a Bladder & some Leather over it that no Air can get to them & keep them in a Cellar; when you use them they must be scalded & green'd as if just off the Trees;
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then boil them up again for Use; next Day paper them down; if you have any Pippin Jelly put a little on the top of the Pots & be sure wet your Papers in Brandy. To keep Codlins a Year - Mrs. Davenport. Take the fairest Codlins when about half grown; place them in a large Jug with Layers of their own leaves between them & when near full cover them over with boiling Water, stive them till Cold; then fill up the Jug with melted mutton suet; tie a Bladder & some Leather over it that no Air can get to them & keep them in a Cellar; when you use them they must be scalded & green'd as if just off the Trees;
Szathmary Culinary Manuscripts and Cookbooks
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