Bergen County Historical Society
River Edge Nj, Friday’s Fare from Historic New Bridge Landing Dublin Coddle Though well known for the Dutch who settled here, a large group of Irish names can be found in the old records, and they certainly brought their culture to Bergen County. Coddle, more than likely derived from the French word caudle, means is to cook slowly, gently, and just below the boiling point in a liquid. Seems it was found mentioned in 1651 (no more info on that), and later considered developed during the First Irish Famine 1740-41. Many rural Irish moved into the cities looking for work, this simple one-pot meal could be set up to cook all day, and come home for a good hot meal at day’s end. Meats and vegetables are arranged in layers covered with a liquid, and simply allowed to slow cook all day. Liquid used here is from the meat [bacon and sausage] with a bit of flour, broth, and 12 oz of Guinness. Vegetables; potatoes, onions, and ‘cos had’em on hand – cabbage, carrots and a parsnip with some seasonings then simmered in the pot 3 to 5 hours. Served with some soda bread and pint, a great way to celebrate. Happy St. Patrick’s Day from BergenCountyHistory.org .
