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Candied Citron and Orange Peel

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Candied Citron and Orange Peel

Ingredients

Directions

  1. Halve the citron and orange, then soak the rinds in strong brine for a few days.

  2. Remove the fruit from the rind, keeping the rind intact.

  3. Soak the rinds in fresh cold water for 2-3 days to remove excess salt.

  4. Boil the rinds in water for 1-2 hours until tender and free of salt flavor.

  5. Immerse the rinds in a sugar syrup to absorb sweetness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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