Take fine large ripe oranges, with thin deep-coloured skins. Weigh
them, and allow to each pound of oranges a pound of loaf-sugar.
Pare off the yellow outside of the rind from half the oranges as
thin as possible; and putting it into a pan with plenty of cold
water, cover it closely (placing a double cloth beneath the tin
cover) to keep in the steam, and boil it slowly till it is so soft
that the head of a pin will pierce it. In the mean time grate the
rind from the remaining oranges, and put it aside; quarter the
oranges, and take out all the pulp and the juice; removing the
seeds and core. Put the sugar into a preserving kettle, with a
half pint of clear water to each pound, and mix it with some
beaten white of egg, allowing one white of egg, to every four
pounds of sugar. When the sugar is all dissolved, put it on the
fire, and boil and skim it till it is quite clear and thick. Next
take the boiled parings, and cut them into very small pieces, not
more than, half an inch long; put them into the sugar, and boil
them in it ten minutes. Then put in the pulp and juice of the
oranges, and the grated rind, (which will much improve the
colour,) and boil all together for about twenty minutes, till it
is a transparent mass. When cold, pot it up in glass jars, laying
brandy paper on the top.
Lemon marmalade may be made in a similar manner, but you must
allow a pound and a half of sugar to each pound of lemons.