Coddling

In cooking, to coddle food is to heat it in water kept just below the boiling point.^[1] In the past, recipes called for coddling fruit,^[2] but in recent times the term is usually only applied to coddled eggs.

The word coddle evolved from the name of a warm drink, "caudle", and ultimately deriving from the Latin word for warm drink, calidium.^[3]

A poached egg is not a coddled egg, a coddled egg does not reach the same temperatures, and was the original egg for a ceasar salad, later replaced by the poached egg.

References

^ Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.
^ Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.
^ Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.

This cooking article about preparation methods for food and drink is a stub. You can help Wikipedia by expanding it.

[Kipfer-1] Kipfer, Barbara Ann (2012). The Culinarian: a Kitchen Desk Reference. Hoboken, N.J.: John Wiley & Sons. p. 137. ISBN 9780470554241.

[martha-2] Hess, Karen (transc) (1981). Martha Washington's Booke of Cookery; and Booke of Sweetmeats. New York: Columbia University Press. pp. 96, 239. ISBN 0231049307.

[etymonline-3] Online Etymology Dictionary. "Coddle". Douglas Harper. Retrieved 27 November 2012.

[1]

[2]

[3]

See also

References