Cut good oranges into 4 or 6 pieces, remove the peel, and soak the peel in water for about 3 hours. Change the water, cook the peel until it is tender enough to be pierced with a straw, and soak again [in] cold water. For ½ lb of rind, use 1 lb sugar and 1 glass water. Prepare a syrup from 1 glass water and half of the weighed out sugar. Cool and pour over the rind packed into a jar that has been previously wiped dry. Cover with a napkin and pass a rolling pin over it, pressing rather hard. Pour off the syrup after 3 days, bring to a boil, add some sugar, and, when cold, pour over the orange rind. After 2 days repeat this same process, and finally, the fourth time, pour off the syrup, sprinkle the remaining sugar into it, and reduce until thick. Dip each piece of rind into the syrup, place on a dripping pan, and set in the summer oven for a short time, just long enough for the sugar to dry out. Repeat this several times, but do not over-dry the peel even once, otherwise it will be too hard.