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Dessert

Windsor Marmalade

A marmalade made from oranges, lemons, water, and sugar, boiled until it jellies.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Windsor Marmalade

Ingredients

Directions

Prepare the fruit

  1. Slice oranges and lemons very thin.

  2. Soak the sliced fruit in the water for 48 hours.

Make the marmalade

  1. Boil the mixture down to one-half the quantity.

  2. Add the sugar.

  3. Boil again until it jellies.

  4. Heat the sugar in a slow oven before adding it to the orange.

  5. Use an orange saw for slicing and a porcelain kettle for boiling.

Nutrition, whole recipe (rough)

123Calories
2 gProtein
0 gFat
31 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). 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. See the original page.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

What each ingredient does

Oranges
Their peel and pith supply pectin, which helps the marmalade set into a jelly.
Lemons
Their acidity and pectin help the marmalade gel and give a bright, sharp flavour.
Sugar
Adds sweetness and preserves the fruit while helping the mixture thicken and set.

The step that matters

Boil again until it jellies. Sugar, pectin and acid must reach the right concentration to gel. Stopping too early leaves a runny syrup, while boiling too long can make the marmalade stiff and dark.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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