Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Oranges
  • The Juice of a Lemon
  • 4 Ounces of Sugar
  • 1Β½ Pints of Water


The oranges must be ripe, juicy Louisiana Oranges. Peel one Orange and cut it in thin slices lengthwise, and then put it into a vessel with four ounces of sugar and a pint and a half of water. Squeeze the juice of the lemon and two more Oranges into another vessel, and stir well. Then pour it on the sliced Orange. Let it stand for a few minutes, and it is ready for use. Strain if you desire.