Scotch Orange Marmalade.
Weigh the oranges, and take an equal weight of sugar; wipe the fruit with a wet cloth; grate them, cut them across, and squeeze them through a hair sieve. Boil the skins tender, so that the head of a pin will easily pierce them; take them off the fire, squeeze out the water, scrape the pulp from them, cut the skins into very thin chips, and let them boil until they are very transparent. Then put in the juice and so much of the gratings as you choose; let it all boil together till it will jelly, which you will know by letting a little of it cool in a saucer.