Compote of Oranges

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

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• None 6 nice oranges 1 lemon 1 pound sugar 1/2 cup of sherry, if you use wine Separate the oranges into carpels without tearing the thin membrane covering each carpel. Boil the sugar with the lemon juice an

Step 1. Whip 1 quart of cream until thick. Beat the yolks of 3 eggs

Step 2. in another bowl until light and add gradually 1 cup of maple

Step 3. syrup. When the two are well mixed whip them gradually into

Step 4. the cream. Pour into freezer or can without the dasher, or into

Step 5. a mold. Pack in salt and ice. Let stand 3 hours.

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