Take pippins when small and green off the tree pare a few and slice
them and boyle them in a quart of fair water till they be pap then
drain them through a cloth into a bason of earth then put the liquor
into a skillet with a pound of clarified Sugar and put as many green
pippins unpared as that liquor will cover and so let them boyle softly
and when you see them boyled as tender as a colding then take them off
and peel them the upermost white skin and then put them in your sirrop
again & boyle them till the sirrop be thick and your pippins will be
green and you must pot and keep your pot near y^e fire. Probatum.