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Lemon-peels may take from three to four hours’ boiling, orange-peels less; but remember, should the lemon-peel not be quite tender, it will harden when it goes into syrup, and instead of a rich sweetmeat there will be only woody chips. Drain the peels, and make a thin syrup of a pint of water to each pound of sugar.
We must take, either of Citron, Lemon, or Orange-Flowers, four Ounces to a Gallon of clean Spirit, or French-Brandy; put these in the Spirits, with two Pounds of white Sugar-Candy, beaten fine: then take of the best Citron-Peels, or Lemon-Peels, six Ounces, and let them steep in the Spirits till the Liquor is strong enough of every Ingredient; and when that is done, pour it off, through a Sieve.
Take some preserv'd Orange or Lemon-Peels, wash'd from their Syrup; then beat them, in a Marble Mortar, to a Pulp, adding a little Orange-Flower Water to them, and a very little Gum-Arabic to it powder'd, this will become a Paste; then mould it into Cakes, with double-refined Sugar beaten fine, and dry them; they must then be laid in Boxes, between sheets of white Paper, and kept in a dry Place.
If the Quinces are not then clear, boil them again, the next Day, in the same Liquor; and when the Quinces are as clear as they can be, which is never very much like other Fruits, but we should rather say tender, put them into Gallypots, or Glasses, and pour the Syrup, or Jelly, over them, to keep; and as soon as they are cold, then put Papers over them. To Candy whole Orange, or Lemon-Peels.
Take fair Apples ripe, pare them, and take out the Cores; then slice them thin, and with a large Grater, grate in some candy'd Orange or Lemon-Peels, and you may put in also some powder'd Clove or Cinnamon, and a little grated Quince, or Quince Marmalade. Put these together, the Apples being first cut in small pieces, into a Puff-Paste, and tye it up in a Cloth.
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