Orange Marmalade I
Ingredients
Equal weight of fine loaf sugar and Seville oranges; to 12 oranges allow 1 pint of water.
Instructions
Let there be an equal weight of loaf sugar and Seville oranges, and allow the above proportion of water to every dozen oranges. Peel them carefully, remove a little of the white pith, and boil the rinds in water 2 hours, changing the water three times to take off a little of the bitter taste. Break the pulp into small pieces, take out all the pips, and cut the boiled rind into chips. Make a syrup with the sugar and water; boil this well, skim it, and, when clear, put in the pulp and chips. Boil all together from 20 minutes to 1/2 hour; pour it into pots, and, when cold, cover down with bladders or tissue-paper brushed over on both sides with the white of an egg. The juice and grated rind of 2 lemons to every dozen of oranges, added with the pulp and chips to the syrup, are a very great improvement to this marmalade.
Time: 2 hours to boil the orange-rinds; 10 minutes to boil the syrup; 20 minutes to 1/2 hour to boil the marmalade.
Seasonable: This should be made in March or April, as Seville oranges are then in perfection.
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Source
The Book of Household Management (1861)