18 bitter oranges. 1 1/2 lbs. (3 cups) sugar. 3 quarts brandy. 1 egg white. 2 quarts water.
Wash and dry the oranges, then cut the peel into chips, put them into an earthenware jar with the brandy, and let soak for two weeks, closely covered.
Make a syrup with the water and the sugar by boiling them together for fifty minutes. Clarify the syrup with the white of egg, then strain it through a jelly bag and boil it until it is reduced to almost half the quantity.
Cool and add the strained brandy.
Bottle and seal.
12 oranges. 2 lbs. strained honey.
Grate the rinds from three of the oranges, add to it the strained honey, then strain in the juice of the oranges; this should measure one quart. Pour the whole into a preserving pan, and boil carefully for thirty minutes, then pour into glasses and seal.