Oranges, Creole Style

Oranges a la Creole

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Fine Louisiana Oranges
  • ½ Pound of Sugar

Method

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 is a delightful way of serving oranges.