Take
a seville orange with a clear skin, pare it very thin from the white, then take
a pair of scissors and clip it very thin, and boil it in water, shifting it two
or three times in the boiling to take out the bitter; then take half a pound of
double refined sugar, boil it and skim it, then put in your orange, so let it
boil over a slow fire whilst your syrup be thick, and your orange look clear,
then put it into glasses, and cover it with papers dipped in brandy; if you have
a quantity of peel you must have the larger quantity of sugar.