Take a quart of that liquor and boyle it with half a dozen fair pippins
pared and cut in small pieces then strain all the thinest from it and
put to every pint of that liquor half a pound of Sugar and boyle it
until it will stand upon the back of your spoon like quaking jelly,
then pound it into your moulds your moulds being wett before and when
it is almost cold turn it off unto a wet trencher so slive it into a
box your box being wet also.