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Dessert

Obanoe Baskets

Orange jelly baskets filled with whipped cream and orange pulp.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 15 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 ↓

Obanoe Baskets

Ingredients

Directions

Prepare the baskets

  1. Mark two lines half around the orange for the handle. Cut on each side and remove the pulp, reserving it for the jelly.

Make the jelly

  1. Dissolve one half box of gelatin in half a pint of cold water, then add half a pint of boiling water, a pint of orange juice, juice of one lemon, and one cup of sugar. Stir until the sugar is dissolved. Strain and pour into shallow pans.

  2. Allow the jelly to cool. When cold, cut into squares and pile in the baskets, then heap whipped cream in the jelly.

Finish the baskets

  1. Trim the handles with fine green or place on green leaves.

Make the cream mold

  1. Whisk one pint of stiff whipped cream, yolks of three eggs, one cup powdered sugar, one half package gelatin soaked in one cup of cold water, juice of two sweet oranges, grated rind of one orange, and one cup of boiling water. Mix juice, rind, sugar, and gelatin together. If the gelatin has not dissolved, set over low heat and stir until clear. Strain this, add the beaten yolks, and heat quickly in a farina boiler. Set aside until cold and slightly stiff; then whip in the cream.

  2. Wet a mold, pour this mixture into it, and set on ice.

Nutrition, whole recipe (rough)

314Calories
10 gProtein
11 gFat
47 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sweet Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
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 Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  4. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. 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

Gelatin
Sets the liquid as it cools, giving the jelly and cream mixture their firm body.
Whipped cream
Adds air and a light, soft texture that contrasts with the firm jelly.
Eggs
Yolks thicken the mixture when gently heated and add richness.
Orange juice
Supplies bright acidity and the main citrus flavor of the jelly.
Sugar
Adds sweetness and balances the acidity of the citrus juice.

The step that matters

Heating the egg yolks in the cream mixture. Egg yolks can scramble and turn grainy if overheated. Stirring constantly over gentle heat lets them thicken smoothly.

Swap the orange

How well each one fits the dish's main ingredients (sugar, cream, lemon, egg):

  1. Vanillafits better
  2. Raspberryfits about as well
  3. Orangethe original
  4. Raisinfits less well

Fit is the average pairing score against sugar, cream, lemon, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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