Oranges, Creole Style from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel the oranges and cut in slices, and sprinkle with sugar, to form a syrup. Let them stand for several hours in a cool place, and serve either as a preliminary to breakfast or as a dessert. This ...
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Ingredients
- A Dozen Fine Louisiana Oranges
- ½ Pound of Sugar
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