Golden Pippins, to preserve.
Into a pint of clear spring water put a pound of double-refined sugar, and set it on the fire. Neatly pare and take out the stalks and eyes of a pound of pippins; put them into the sugar and water; cover them close, and boil them as fast as you can for half a quarter of an hour. Take them off a little to cool; set them on again to boil as fast and as long as they did before. Do this three or four times till they are very clear; then cover them close.