Cut the clearest Seville oranges into two, take out all the juice
and pulp into a basin, and pick all the skins and seeds out of it.
Boil the rinds in hard water till they become tender, and change the
water two or three times while they are boiling. Then pound them in a
marble mortar, and add to it the juice and pulp; put them next into
a preserving pan with double their weight in loaf sugar, and set it
over a slow fire. Boil it rather more than half an hour, put it into
pots: cover it with brandy paper, and tie it close down.