Transcription
First take your orenges & scrape them, then cut them in the midle and wring out the juisse and save it in a glasse then water your pill in this manner, take 2 great pitcher potts of water, and set them in each corner of the chimney, so that the water may be keept hott and not seeth, and when it is hott put your orenges into one of the potts, and when the water waxeth bitter poure it out, and put the water of the other pott into it, and so fill the other pott again that you may have water to shift as it waxeth, and this you must do till the bitternesse be clean gone from them, then set your pott near the fire, and seeth them untill they be tender, then stampe them very small in a mortar of stone, with as many aples boiled tender as you have orenges, and when they are well mingled and beaten straine the juice to them and mingle them altogether and sett them on a chaffindish of coales, and let them boile untill they be thick; in the mean time prepare your candy in this manner, take as much sugar as your orenges weigh, & put to it as much faire water as will wett the sugar and somewhat more, then seeth it untill it will candy which you may know by laying a drop upon a dish side, for if it come of dry your candy is enough, then take your stuffe from the fire and mingle your candy and that well together, then seeth it again on the coales and keep it stirring half an hower, then take it off and stirre it till it be half cold, the poure it on plates and let it stand untill it be candyed on the topp, then cut it into Lossenges with a ruler and turne them. If you will you may lay your stuffe upon a glasse or fashion it as you please.
Translation
First, take your oranges & scrape them, then cut them in the middle and wring out the juice and save it in a glass, then water your peel in this manner: take 2 great pitcher pots of water and set them in each corner of the chimney so that the water may be kept hot and not boil, and when it is hot put your oranges into one of the pots, and when the water waxes bitter pour it out, and put the water of the other pot into it, and so fill the other pot again that you may have water to shift as it waxes, and this you must do till the bitterness be clean gone from them. Then set your pot near the fire, and boil them until they are tender, then stamp them very small in a mortar of stone with as many apples boiled tender as you have oranges. And when they are well mingled and beaten, strain the juice from them and mingle them altogether and set them on a chafing dish of coals, and let them boil until they be thick. In the meantime prepare your candy in this manner: take as much sugar as your oranges weigh, & put to it as much fair water as will wet the sugar and somewhat more, then boil it until it will candy, which you may know by laying a drop upon a dish side, for if it comes off dry your candy is enough. Then take your stuff from the fire and mingle your candy and that well together, then boil it again on the coals and keep it stirring half an hour, then take it off and stir it till it be half cold, then pour it on plates and let it stand until it be candied on the top, then cut it into lozenges with a ruler and turn them. If you will you may lay your stuff upon a glass or fashion it as you please.