Why it works: Sugar and orange 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 ↓
Orange Jelly
Ingredients
Directions
Prepare the juice
Grate the peel of five fine oranges and two lemons into a bowl.
Squeeze the juice of them into it.
Make the jelly
Boil one pound of sugar in a quart of water, and, when boiling hard, pour it over two ounces of isinglass.
Stir until it is dissolved.
Add the juice to it.
Strain through coarse muslin.
Let it stand until half cold.
Mold and turn out
Pour gently into molds which have been wet with cold water.
Before turning out, put the molds into warm water.
Loosen the edges with a spoon.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and orange 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
What each ingredient does
- Isinglass
- Sets the liquid into a firm jelly as it cools.
- Sugar
- Sweetens the jelly and balances the sharpness of the citrus juice.
- Oranges
- Provide the main juice and flavor of the jelly.
- Lemons (in the method)
- Add acidity and extra citrus aroma from their juice and peel.
The step that matters
Pour gently into molds which have been wet with cold water.. Pouring gently avoids trapping air bubbles in the jelly. Wetting the molds with cold water helps the set jelly release cleanly when turned out.
“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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