Oranges. 1 egg white. Sugar.

Take two bitter oranges for every six sweet ones, and squeeze the juice into a preserving pan. Then put it over the fire, and skim till it boils. Directly it does so remove from the fire and strain.

Put the rinds of six bitter oranges into a saucepan, add one pint of cold water, and boil them well, covered up, until reduced to one-half. Now add to every pint of orange juice two pounds of sugar, then beat up the white of egg with a little water and stir it into the syrup; skim, replace the pan on the fire, and boil up till the syrup adheres to the spoon.

Ten minutes before it is ready add one tablespoonful of the peel decoction you have made to every quart of the syrup; then run through a jelly bag, and when cold bottle and seal.