Take a pound of Sugar to a pound of apples and boyle your Sugar to a
Sirrop then pare your aples and cut them in halfs and cut out the cores
and bruise them and put them into the Sirrop as you do them then put
them on a very quick fire and when you see them begin to clear put into
it a pint & half of apple jelly and a little renish wine and the juice
of 2 or 3 oranges and have some orange peel boyled very tender and cut
into long shreds and when you think they are enough put them into your
glasses with some orange peel under and at top and Sirrop.