Orange Clove Cake.
Make a very strong jelly of apples, and to every pint of jelly put in the peel of an orange. Set it on a quick fire, and boil it well; then run it through a jelly-bag and measure it. To every pint take a pound of fine sugar; set it on the fire, make it scalding hot, and strain it from the scum. Take the orange-peel, boiled very tender, shred it very small, and put it into it; give it another scald, and serve it out.
Lemon clove cake may be done the same way, but you must scald the peel before the sugar is put in.