Take your oranges and chip them then quarter them and cut out the meat
and then take the rines and boyle them till they be very tender then
take them and dry them in a napking and shred them very small then
strain in your juice through a piece of tifany then take the weight in
sugar and set your sugar on the fire and put in as much water as will
wet it to a paste then you must boyle it to a Sugar again then take it
off the fire and put in your meat stir it in then put by all your fire
and set it upon y^e hot hearth to dry turning it, it must not boyle
then put it out into sweet meat glasses till it be pretty stiff then
put it upon your sheet of glass and set it in a stove the stove must
be warm you must keep a moderate heat in it and so dry them up.