Orange Vinegar from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Peel the oranges. Slice them very thin and cover with pure Cider Vinegar, and let them stand for three or four days. Then mash them through a cloth, straining as long as the juice runs clear. To ev...
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Ingredients
- 36 Oranges
- A Quart of Good French Cider
- Sugar in Proportion of Two-Thirds of a Pound to a Quart of Orange Syrup
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