Pare the apples, cut them in quarters, cut out the cores, and pierce them several times, to drain the juice. Boil six Apples in one pound of sugar and half a cup of water, and add the finely cut peel of a lemon, together with the lemon juice. When they are well blanched, take them out, without letting them cook too much, and place in a dish. They must be soft, but not pithy. Put the Apples that you have cut into quarters into the syrup, and let them boil to a jelly in the juice. Then drain well, and pour over the Apples. Sprinkle with a little grated nutmeg and powdered cinnamon. This is excellent.