Seville Oranges To Preserve Recipe

Put Seville oranges in spring water, where let them remain three or four

days, shifting the water every day. Take them out, and grate off a

little of the outside rind very carefully without touching the white,

only to take away a little of the bitter; make a thin syrup, and, when

it is sufficiently cleared and boiled, take it off, and, when it is only

warm, put the oranges in and just simmer them over the fire. Put them

and the syrup into a pan, and in a day or two set them again on the

fire, and just scald them. Repeat this a day afterwards; then boil a

thick syrup; take the oranges out of the thin one, and lay them on a

cloth to drain, covered over with another; then put them to the thick

syrup, as you before did to the thin one, putting them into it just hot,

and giving them a simmer. Repeat this in a few days if you think they

are not sufficiently done. The insides must be left in.

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