An hour and a quarter is enough to boil them.
TO PRESERVE PIPPINS IN JELLY, EITHER IN QUARTERS, OR IN SLICES
Take good sound clear Pippins, pare, quarter and coar them; then put them
into a skillet of Conduit-water, such a proportion as you intend to make;
boil it very well: then let the liquor run from the pulp through a sieve,
without forcing, and let it stand till the next morning. Take Orange or
Limon peel, and boil in a skillet of water, till they are tender; then rowl
them up in a linnen cloth to dry the water well out of them; let them lie
so all night. Then take of double refined and finely beaten and searced
Sugar a pound to every pint of Pippin Liquor that ran through the sieve,
and to every pound of Sugar, and pint of liquor, put ten Ounces of Pippins
in quarters or in slices, but cut them not too thin; boil them a little
while very fast in the Pippin-liquor, before you put in the Sugar, then
strew in the Sugar all over them as it boileth, till it is all in, keeping
it still fast boiling, until they look very clear; by that you may know
they are enough.
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