The 1901 Cookbook Archive
No. 2025 — Orange Compote
English historical translation of Molokhovets recipe No. 2025 from the 1901 Russian cookbook, retaining original methods and measures.
Peel oranges of both outer skin and white pith, cut each into six or eight segments and arrange on a dish.
Sprinkle with two spoonfuls fine sugar and one or two spoonfuls rum, then keep cold until a syrup forms; spoon the syrup over the oranges several times.
Boil remaining sugar with water, shredded zest from half an orange and ten cloves, reducing to one or two glasses as desired.
Cool the syrup and pour over the oranges.
To provide
6 oranges, ¼–¾ pound sugar | 1–2 spoonfuls rum and 10 cloves |
Original source: Read Russian recipe No. 2025. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.