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of water & a Pound of fine Sugar and
when the liquor is boild & Scumd, put
your Apple into it with Small Shreads
of Lemon Peel, boil them over a Stove
fire pretty quick, but do not cover
your Pan, there must be as much
Liquor as to flow over them, when boiling,
that is as to allow the froth to do
it for the Apples will not Sink turn
them now & then and when quite
Clear take them out, and if at the
first they appear to Crack you will
finde them harden by longer boiling
Put a little Lemon juice to your Syrrup
and any bits of Apple that remain
in it Strain it before you put it to
them - Lay your Lemon Shreads
upon the Apples and pour Some
Syrrup to them when Serv'd to Table