The closet of the eminently learned Sir Kenelme Digbie Kt. opened whereby is discovered several ways for making of metheglin, sider, cherry-wine, &c. : together with excellent directions for cookery, as also for preserving, conserving, candying, &c.
Digby, Kenelm, Sir, 1603-1665.
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Marmulate of Pippins.

Take the quickest Pippins, when they are newly gathered, and are sharp; Pare and Core and cut them into half quarters. Put to them their weight of the finet Sugar in Powder, or broken into little pieces. Put upon these in your preserving pan, as much fountain water, as will even cover them. Boil them with a quick-fire, till by frying a little upon a Plate, you find it gellieth. when it is cold (which may be in less then half an hour) then take it from the fire, and put into it a little of the yellow rind of Li∣mons rasped very small, and a little of the Yel∣low rinde of Oranges boiled tender (casting away the first waters to correct their bitterness) and cut into narrow slices (as in the gelly of Pippins) and some Ambergreece, with a fourth part of Musk, and break the Apples with the back of your preserving spoon, whiles it cool∣eth. If you like them sharper, you may put in a little juyce of Limon, a little before you take the pan from the fire. When it is cold; put it in∣to pots. This will keep a year or two.

Try if the juyce of Apples (strained out of rasped Apples) in such sort, as you make Mar∣mulate of Quinces, with the juyce of Quinces, would not be better, then fair-water, to boil your Apples and Sugar in.