Directions:
To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel into fine shreds (better still, put through a mincer). Put all to soak in the water for 24 hours. Boil until rinds are soft. Stand another 24 hours.
Add the sugar, and boil until marmalade jellies. If preferred, half sweet and half Seville oranges may be used.