Pippins, to dry.
Take two pounds of fine sugar and a pint of water; let it boil up and skim it; put in sixteen quarters of Kentish pippins pared and cored, and let them boil fast till they are very clear. Put in a pint of jelly of pippins, and boil it till it jellies; then put in the juice of a lemon; just let it boil up, and put them in bottles. You may put in the rind of an orange, first boiled in water, then cut in long thin pieces, and put it into the sugar at the same time with the pippins.