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 finest 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 trying 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 Limons rasped very small, and a little of the Yellow 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 cooleth.  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 into 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 Marmulate of Quinces, with the juyce of Quinces, would not be better, then fair-water, to boil your Apples and Sugar in.

GELLY OF QUINCES

My last Gelly of Quinces I made thus.  The Quinces being very ripe, and having been long gathered, I took the flesh of twelve Quinces in quarters, and the juyce of fifteen or sixteen others, which made me two pounds of juyce; And I made a strong decoction of about twenty four others, adding to these twenty four (to make the decoction the stronger, and more slimy) the Cores and the Parings of the twelve in quarters; and I used the Cores sliced and Parings of all these.  All this boiled about an hour and half in eight or ten pound of water; Then I strained and pressed out the decoction (which was a little viscous, as I desired) and had between 4 and five pound of strong decoction.  To the decoction and Syrup, I put three pound of pure Sugar, which being dissolved and scummed, I put in the flesh, and in near an hour of temperate boiling (covered) and often turning the quarters, it was enough.  When it was cold, it was store of firm clear red gelly, environing in great quantity the quarters, that were also very tender and well penetrated with the Sugar.  I found by this making, that the juyce of Quinces is not so good to make gelly.  It maketh it somewhat running like Syrup, and tasteth sweetish, mellowy, syrupy.

The Decoction of the flesh is only good for Syrup.  I conceive, it would be a grateful sweetmeat to mingle a good quantity of good gelly with the Marmulate, when it is ready to put into pots.  To that end they must both be making at the same time:  or if one be a little sooner done then the other, they may be kept a while warm (fit to mingle) without prejudice.  Though the Gelly be cold and settled, it will melt again with the warmth of the Marmulate, and so mingle with it, and make a Marmulate, that will appear very gellyish; or peradventure it may be well to fill up a pot or glass with gelly, when it is first half filled with Marmulate a little cooled.