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American cookbook, 1759
Page 5
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Then take them of the fire, & put them in a dish, till they bee cold, & whiles they bee cooling, for every pound of Pippins, that your preserved, take a pound of other Apples pared, and cored, a pint of faire water, & a quarter of a pound of Sugar, & sett them on the fire to boile, as fast, as you can: And when you see that yoe Apples are cleere, take them of the fire, & draine them: then take that liquour so drained, & sett it to the fire to boile: and you have boiled it a litle while, & well skimed it, take the syrrop, that yoe Pippins were preserved in, & put it to that gelly-water: & so let them boile together, till you see they will gelly upon yoe spoone, then put it to your Pippins, when it is allmost cold.
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Then take them of the fire, & put them in a dish, till they bee cold, & whiles they bee cooling, for every pound of Pippins, that your preserved, take a pound of other Apples pared, and cored, a pint of faire water, & a quarter of a pound of Sugar, & sett them on the fire to boile, as fast, as you can: And when you see that yoe Apples are cleere, take them of the fire, & draine them: then take that liquour so drained, & sett it to the fire to boile: and you have boiled it a litle while, & well skimed it, take the syrrop, that yoe Pippins were preserved in, & put it to that gelly-water: & so let them boile together, till you see they will gelly upon yoe spoone, then put it to your Pippins, when it is allmost cold.
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