Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five
lemons. Cut the rind very thin from a third of the fruit, and boil it in
two quarts of water until it can be pierced easily with a broom straw.
Drain from the water and cut in fine strips with scissors, add this to
the pulp of the oranges and lemons after removing all the white bitter
skin and pips from the fruit. Weigh and allow a pound of sugar to a
pound of fruit, put in a porcelain-lined or granite-ware kettle and cook
until clear. Put in glasses and when cold cover with brandied paper and
seal.