Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces of sugar boiled
- a gill of water fo~ 5 minutes
- three oranges very thinly
Directions
COMPOTE OF OIJANCKS.— -First, pare off the rind of three oranges very thinly, and reserve it on a plate; then divide them into halves, remove the white pithy cord, and cut off the rind and pith in strips down to the quick — thus leaving the halves of oranges transparently bare ; dish up these rather high in the compote glass; throw the rind kept in reserve into 4 ounces of sugar boiled with a gill of water fo~ 5 minutes ; strain this syrup into a basin, add a small g> jf of ruin or brandy, pour over the compote, and serve.