Put one pound and a half of lump sugar and a pint and a half of water
into a round-bottomed copper preserving-pan, place it over a sharp fire
and reduce it to au casse (No. 1379), have ready twenty-four good brown
pippin apples peeled and cut into slices, which put into the sugar,
keeping stirred until it becomes quite a thick marmalade, take off the
fire and put it into a cylinder mould, previously slightly oiled, shake
it well down and let it remain until quite cold, when turn it out of the
mould upon your dish; have a few spoonfuls of currant jelly in a
stewpan, which melt over the fire, add two glasses of good old rum, and
when partly cold pour over and serve with whipped cream in the centre,
in which you have introduced a quarter of an ounce of candied
orange-flowers.