How To Preserve Codlings From Drying

This recipe is from 1707, penned by Rachel Kirk. It reflects the early 18th-century English preservation techniques before the widespread availability of commercial jams or jellies. 'Codlings' refers to young, often early-season apples, commonly used for preserving or stewing. The method shows a keen historical interest in both the preservation of delicate fruit and in achieving a pleasing presentation (bright green color). Such recipes were typically found in household manuscripts, passed from generation to generation among women of the gentry or middling classes. Preserved codlings like this would have been served as sweetmeats at the end of a meal or as an accompaniment to rich, savory dishes. The repeated simmering and careful drying show both thrift and skill, hallmarks of good housewifery in this era.

Back in 1707, the cook would have used a large copper or brass preserving pan, wooden spoons for stirring, a fine-meshed skimmer for removing scum, perhaps a sieve for clarifying syrup, and a sharp paring knife for peeling and pricking the apples. Drying would likely take place on wire or wicker racks set in an airing cupboard or near the hearth to gently remove moisture without overcooking. A mortar and pestle may be used to crush small amounts of sugar if loaves rather than granulated sugar were available. Some households also had a specialized 'stoving' pan for gently reheating preserves.