Grate a little of the outside of a Seville orange, squeeze the juice
into a dish, put the peel into water, and change it often for four
days, then put into a saucepan of boiling water on the fire; change
the water twice to take out the bitterness, and when tender, wipe
and beat them fine in a mortar; boil their weight in double refined
sugar into a syrup, and skim it, then put in the pulp and boil all
together till clear; when cold put it into the tarts, and squeeze in
the juice, and bake them in a quick oven. Conserve of orange makes
good tarts.