Apples, to preserve green.
Take green apples the size of a walnut, codlings are the best, with the stalks on; put them into spring water with vine leaves in a preserving pan, and cover them close; set them on a slow fire. When they are soft, take off the skins, and put them with vine leaves in the same water as before, and when quite cold put them over the fire till they are quite green. Then put them into a dish without liquor; sift loaf sugar over them while they are hot; when dry, they make a good syrup.