There was a little woman, as I’ve been told,
Who was not very young, nor yet very old;
Now this little woman her living got
By selling codlins, hot, hot, hot!
Codlin: A greenish elongated English apple
used for cooking. An apple fit to stew or coddle. Recipe: Hot Codlins
Take half a dozen codlins, or any other good apples, pare and core them,
make a little cold butter paste, and roll it up about the thickness
of your finger, so lap around every apple, and tie them single in a
fine cloth, boil them in a little salt and water, and let the water
boil before you put them in; half an hour will boil them; you must have
for sauce a little white wine and butter; grate some sugar round the
dish, and serve them up.