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Codlin Cream
Puddings and Sweet Deserts
Historic

Pureed codlins (small sour apples) with cream, sugar, breadcrumb and wine (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

CODLIN CREAM. Pare and core twenty good codlins; beat them in a mortar with a pint of cream, and[86] strain it into a dish. Put to it sugar, bread crumbs, and a glass of wine; and stir it well.




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