English Apples - English Codlin

English Codlin (Common Codlin; Quodling)


Fruit, large, three inches and a quarter wide, and three inches high; ovate or short conical, wide at the base, generally taller on one side of the eye than the other, and frequently with a snouted apex terminated in ridges round the eye. Skin, lemon yellow, marked with patches and broad veins of russet, especially about the apex and in the cavity of the stalk; sometimes it has a thin red cheek on the side next the sun. Eye, closed, with long, pointed segments, set on one side of the axis in a deep, angular, and furrowed basin. Stamens, basal; tube, conical. Stalk, short, quite within the deep, uneven cavity. Flesh, firm, brisk, and with a pleasant perfume. Cells, obovate; abaxile.

A fine old English cooking apple; in use from August to October. The trees are excellent bearers, but in most orchards they are generally found unhealthy, being cankered and full of woolly aphis, which Mr. Lindley attributes to their being grown from suckers and truncheons stuck into the ground. He says - "Healthy, robust, and substantial trees are only to be obtained by grafting on stocks of the real Sour Hedge Crab; they then grow freely, erect, and form very handsome heads, yielding fruit as superior to those of our old orchards as the old and at present deteriorated Codlin is to the Crab itself." This circumstance was noticed by Worlidge two hundred years ago - "You may graft them on stocks as you do other fruit, which will accelerate and augment their bearing; but you may save that labour and trouble, if you plant the Cions, Slips, or Cuttings of them in the spring-time, a little before their budding; by which means they will prosper very well, and soon become trees; but these are more subject to the canker than those that are grafted."

This is one of our oldest English apples, and still deserving of wider cultivation than it at present has. Formerly it was an ingredient in one of the national dishes of English cookery in the form of "Codlins and cream." Ray says, "Crudum vix editor ob duritiem et aciditatcm, sed coctum vel cum cremoro lactis, vel cum aqua rosacea et saccharo comestum inter laudatissima fercula habetur." The name is derived from coddle, to parboil.

Note from ND - not sure if this is a rare variety ... no-one seems to stock it.

Pictures (click on small images for detail):



information located by Mel Wilson / Diversity website

Back to top

Radio Plays
Wine Making
Cosby Methodist Church
Gokart Racing
Links to other sites
Contact Us