The 1901 Cookbook Archive
No. 2754 — Orange Compote
English historical translation of Molokhovets recipe No. 2754 from the 1901 Russian cookbook, retaining original methods and measures.
Remove both the outer peel and white pith from the oranges, cut each into 6–8 segments and arrange on a dish. Sprinkle with 2 tablespoons of fine sugar and 1–2 tablespoons of rum. Leave in a cold place until the sugar dissolves, spooning the emerging syrup over the oranges several times.
Dissolve the remaining sugar in water, add finely shredded zest of ½ orange and 10 cloves, and reduce to 1–2 glasses, as preferred. Cool the syrup and pour over the oranges.
To provide
6 oranges and ¼–¾ pound of sugar. | 1–2 tablespoons of rum and 10 cloves. |
Original source: Read Russian recipe No. 2754. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.