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46
{(No.99)} To Preserve Oranges Whole,

Pare large Sevil Oranges very thin Cut a peice
out where the stalk Grows, take out the seeds &
Juice, and save that comes out, then boil your
Oranges in a large Kettle of water, & shift
it, when it is very Bitter, with hot water, when
Tender take them out & dry them, then take to
Every Pound of Orange, a pound or Butter of
Double refine Sugar and to every pound, a
pint of water, make a Syrup & put in the
Oranges and boil them while well in the
Syrup, then take them out and Cover them, &
let them stand in that two or three days,
boil the meat that comes out of the Oranges
being Pick'd Clean, from the seeds & skins,
put in their weight in fine sugar, set it by
when boil'd, take as many John Apples as
will make Jelly for them, take as many pints
as pounds of Oranges or more, & to every pint
a pound of sugar, boil it, & heat in the
Oranges in a Little of the Syrup, then put
them into the Jelly & boil some time then
take them out & put them in pots or Glasses, with holes
upwards, & fill them with the meat & Cover them with
Jelly