To Scald All Sorts Of Fruit Recipe

Put the Fruit into scalding Water, (as much as will almost cover the

Fruit) set it over a slow Fire, keep them in a Scald 'till they are

tender, turning the Fruit where the Water does not cover it; when

'tis very tender, lay a Paper close to it, and let it stand 'till it

is cold: Then to a Pound of Fruit put Half a Pound of Sugar, and let

it boil (but not too fast) 'till it looks clear: All Fruit must be

done whole but Pippins, and they are best halv'd or quarter'd, and a

little Orange-Peel boil'd and put in them, with the Juice of a

Lemmon.

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