Description: Keswick Codlin is an old, heavy cropping early cooking apple. Pale green-yellow with a slightly darker yellow flush. Creamy white, tinged green flesh that's soft and has an acid-like flavour. An excellent cooker for tarts and pies, cooks to a juicy cream froth and purée which hardly needs sugar. Also excellent for jelly and butter. Very profuse in flower and very heavy crops. A healthy tree being resistant to scab and mildew. Very popular in the northern part of the UK. Originally an ingredient in the national dish 'codlins and cream'. The name derived from to 'coddle' or parboil, a process used to retain the apples shape.
History: Found in Gleaston Castle near Ulverston, Lancashire, England on a Cumbrian rubbish tip in 1793. Introduced by John Sander at Keswixk, Cumbria, England.