To Preserve Whole Oranges Or Lemmons Recipe

Rasp them very thin, just the Outside Rind off; lay them in Water

twenty four Hours; then set them on the Fire with a good Quantity of

Water; let them boil 'till they are very tender; then put them in

cold Water again, and let them lye two Days; the Lemmons need not

lye but one Day; then, to four Oranges or Lemmons put two Pound of

fine Sugar and a Pint of Water; boil and skim it, and when it is

cold, put in the Oranges or Lemmons, and let them lye four or five

Days in cold Syrup; then boil them 'till they are clear; set them by

in an Earthen Pan a Day or two more; then boil them again, and put

them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of

fine Sugar; boil it 'till the Jelly is very strong; then heat your

Oranges, and put them to the Jelly, with half their Syrup; boil them

very fast a Quarter of an Hour; when you take them off the Fire, put

in the Juice of two or three Lemmons; put them in Pots that will

hold the Jelly: To four Oranges you may put one Pint and a Half of

Jelly, and one Pound and a Half of Sugar. Lemmons must be done by

themselves. Sevil Oranges and Malaga Lemmons are best.

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