Stuffed Oranges
From Trinity cook book, 1925
Serve as a first course for breakfast or luncheon.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 3. The excerpt below is the record exactly as published.
STUFFED ORANGES Remove enough of the top from oranges to enable you to scoop out the pulp. Chop oranges, grape-fruit, candied ginger and Malaga grapes together add a few brandied figs and sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.