To Make Orange Marmalade

‘To the largest best Seville oranges, take the same weight of single refined sugar; grate your oranges [this means, rub the sugar, which would have been in the form of a hard sugar loaf, on the skin of the oranges to absorb the zest]; then cut them in two, and squeeze out the juice; throw away the pulp; cut down the skins as thin as possible, about half an inch long; put a pint of water to a pound of sugar; make it into a syrup; beat the whites of three or four eggs, and clarify it; put in your rinds and gratings, and boil it till it is clear and tender; then put it in your juice, and boil it till it is of a proper thickness; when it is cold, put it in your pots, and paper it up; this is much the easiest and best way of making marmalade.’