Cut very pale Seville oranges into quarters; take out the pulp, put
it into a basin, and pick out the skins and seeds. Put the peels
into a little salt and water, and let them stand all night, then
boil them in a good quantity of spring water until they are tender:
cut them in very thin slices, and put them into the pulp. To every
pound of marmalade put one pound and a half of double refined beaten
sugar; boil them together gently for 20 minutes; if they are not
transparent, boil them a few minutes longer. Stir it gently all the
time, and take care not to break the slices. When it is cold, put it
into jelly and sweetmeat glasses tied down tight.