Take pippins apricocks pear plummes or peaches while they are green
scauld them in hot water and peel them the peaches and apricocks Scrape
the furr off them y^n boyle them very tender take as much Sugar as they
weigh put to it as much water as will make a Sirrop to cover them then
boyle them something leasurely and take them up then boyle the Sirrop
until it be something thick that it will button upon a dish side and
when they are cold pot them up together.