If you will have
much gelly, two Pippins finely pared and whole, will be enough; you may put
in more, if you will have a greater proportion of substance to the gelly.
Put at first but half the Sugar to the Liquor; for so it will be the paler.
Boil the Apples by themselves in fair water, with a very little Sugar, to
make them tender; then put them into the liquor, and the rest, the other
half of the Sugar with them. Boil them with a quick fire, till they be
enough, and the liquor do gelly, and that you see the Apples look very
clear, and as though they were transparent. You must put the juyce of two
Limons and half an Orange to this in the due time. Every Pippin should be
lapped over in a broad-pill of Orange; which you must prepare thus. Pare
your Orange broad and very thin, and all hanging together, rub it with
Salt, prick it, and boil it in several waters, to take away the bitterness,
and make it tender. Then preserve it by it self with sufficient quantity of
Sugar. When it is throughly done, and very tender (which you must cast to
do before hand, to be ready when the Apples are ready to be put up) take
them out of their Syrup, and lap every Pippin in an Orange-peel, and put
them into a pot or glass, and pour the liquor upon them: which will be
gelly over and about the Apples, when all is cold.
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