Allow three-quarters of a pound of sugar to a pound of fruit. Cut the
peels so that they may be removed in four pieces. Boil these peels in a
large quantity of water for two hours; then cut them into fine shreds.
While these are boiling, press the inside of the oranges through a sieve
fine enough to prevent the seeds and skin from passing through. For
every five oranges, add the grated rind and juice of one lemon. Put all
into a preserving-kettle with the sugar. When done, the marmalade should
be quite thick and solid. Cover closely in little preserving-jars.