How To Preserue Codlings From Drying
From the treasured pages of Mrs. Rachel Kirk Book 1707
Written by Rachel Kirk
How To Preserue Codlings From Drying
"Take a Quarter of a peck of codlings and coddle them till they will pill then pill them and saue your pillings and sett your water to coole then pull your codlings to green and lye your pillings on the topp when you think they are a good green take them upp and wipe them and prick them then take a pound of sugar or two pound and a quartran if you haue no sirrup and putt to your Sugar 3 gills of water and clarifys itt with the white of an egg and when itt is boyled and Scimmed lett itt bee half cold then putt in your codlings and stove them over the fire and either putt in a peice of lemon pill or Orange pill and stove them over 2 or 3 times a day soe for two or three dayes together till you think they bee well taken of the Sirrup and most of your sirrup bee simered away then take them out and lye them to dry"
Note on the Original Text
The recipe is written as a continuous narrative without standardized measurements, punctuation, or orthography—'codlings' for apples, 'pilling' for peeling, 'sirrup' for syrup, and 'bee' for be—demonstrating both the flexible spelling of early modern English and the assumption that the reader would use their judgment for quantities and times. Directions are based on practical observation ('when you think they are a good green'), reflecting a kitchen culture deeply rooted in hands-on experience rather than precise written instructions.
Title
Mrs. Rachel Kirk Book 1707 (1707)
You can also click the book image above to peruse the original tome
Writer
Rachel Kirk
Era
1707
Publisher
Unknown
Background
A remarkable collection of early 18th-century recipes, Rachel Kirk's work invites readers into the kitchens of the past where classic culinary traditions and timeless flavors come alive. Expect a charming medley of savory feasts and sweet treats reflective of the era's sophisticated palate.
Kindly made available by
Folger Shakespeare Library
This recipe is preserved in the 1707 manuscript of Rachel Kirk, a testament to the domestic ingenuity of early 18th-century English cooks. At that time, sugar work and preserving fruits were both a culinary art and a practical necessity to make the most of seasonal produce—ensuring fruits like codlings (a type of immature, tart apple) could be enjoyed long after the harvest. The careful greening and repeated simmering reveal both the aesthetic and gustatory sophistication of the period’s kitchen practices.
Cooks of the early 1700s would have used a large cauldron or copper preserving pan over an open hearth or wood-fired range for boiling both the apples and the syrup. Wooden or pewter spoons, porringers for handling boiling water, slotted spoons for lifting fruit, and linen cloths to wipe and dry the apples were all standard. Drying racks or shallow baskets would have been used for the final drying process.
Prep Time
20 mins
Cook Time
P2DT2H
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 3 lbs codling apples (or tart green apples such as Bramley or Granny Smith)
- 1–2 lbs granulated sugar
- 1 1/2 cups water
- 1 egg white (for clarifying syrup)
- Peel of 1 lemon or 1 orange (just the peel, not the pith)
Instructions
- Start by taking about 3 lbs of codling apples (or a tart green apple such as Bramley or Granny Smith as a substitute).
- Boil the unpeeled apples in water just until they are soft enough to peel easily.
- Once done, peel the apples, reserving the peelings.
- Allow the cooking water to cool.
- Then, place the peeled apples back into the cooled water, layering the reserved peelings on top—this helps the apples turn a rich green shade.
- When the apples have reached the desired color, remove them from the water, gently wipe them dry, and prick the skins all over with a fork or small knife.
- Prepare a syrup using 1–2 lbs sugar (depending on your taste or the sweetness of your apples) and about 1 1/2 cups water.
- Clarify the syrup by whisking in the white of an egg and bringing it to a boil, then skimming off any foam.
- Allow the syrup to cool slightly before adding in the peeled apples.
- Add a small strip of lemon or orange peel for flavor.
- Gently heat the apples in the syrup, simmering them two or three times a day for two to three days until most of the syrup is absorbed and the apples are candied.
- Finally, remove the apples and set them out on drying racks until they are well dried.
Estimated Calories
180 per serving
Cooking Estimates
It takes about 20 minutes to prep the apples, then you simmer them over several sessions across 2-3 days. Each serving has about 180 calories, and the recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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