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Orange Salad

A salad of sliced oranges served with French dressing.

From an old cookbook · modernised transcription
By Ramblers' club, Minneapolis. [from old catalog] · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Olive and lemon are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 11,922 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Orange Salad

Ingredients

Directions

Prepare the oranges and cress

  1. Slice nice oranges after removing skin.

  2. Place on lettuce leaf.

  3. Serve with French dressing.

  4. Wash cress carefully and place on plate.

  5. Slice yellow tomatoes and arrange on the cress.

  6. Serve with French dressing.

Cook the beans

  1. Cut the beans slantingly into ½ inch pieces and boil until tender.

  2. Pour off water.

  3. Before adding the cream allow the steam to escape from the beans.

  4. Slice in some onion.

  5. Add enough thick sweet cream to mix well.

  6. Add 1 tbsp vinegar, salt and white pepper to taste.

  7. Serve warm.

Make the mayonnaise dressing

  1. Mix mustard, salt and cayenne until well blended.

  2. Add yolks, then oil a few drops at a time, beating constantly.

  3. When it begins to thicken add a little of the vinegar or lemon juice.

  4. Then alternately remainder of oil and vinegar.

  5. If it curdles take yolk of another egg, beat all into it a drop at a time.

Nutrition, whole recipe (rough)

218Calories
7 gProtein
19 gFat
6 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

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

By Ramblers' club, Minneapolis. [from old catalog]. 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. Olive + lemontop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

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

  2. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. White pepper + lemontop 16% of all pairs
    Smell alikelow
    Cooked together1,658 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

  5. Vinegar + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together1,154 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

Eggs
Egg yolks emulsify the oil and vinegar into a thick, stable dressing.
Olive oil
Forms the fat base of the dressing, giving it body and richness.
Thick sweet cream (in the method)
Adds richness and a smooth, coating texture to the cooked beans.
Beans (in the method)
Provide the main body of the salad once boiled until tender.
Oranges (in the method)
Supply sweetness and bright acidity as the main fruit.

The step that matters

Adding the oil to the yolks. Oil must be added a few drops at a time while beating constantly, so it emulsifies into the yolks. Adding it too fast breaks the emulsion and the dressing curdles.

Swap the white pepper

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

  1. Tarragonfits better
  2. Parsleyfits better
  3. Dillfits better
  4. White pepperthe original

Fit is the average pairing score against olive, egg, vinegar, lemon. 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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