Why it works: Orange and walnut are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Orange Cups
Ingredients
Directions
Make the jelly
Dissolve one package of jelly powder in one-half pint hot water.
When thoroughly dissolved, add one-half pint of orange juice.
When beginning to thicken, add one-half pint of English walnuts or pecans.
Set
Pour into small after-dinner coffee cups and set aside to harden.
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 |
| Walnut | 1 walnut half (4g) | 26 |
| 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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Orange + walnuttop 12% of all pairsSmell alikemoderateCooked together1,058 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Jelly powder
- Gelling agent that sets the liquid into a firm, sliceable jelly as it cools.
- Orange juice
- Adds bright citrus flavour and acidity, along with liquid that forms the jelly base.
- English walnuts
- Add crunch and a nutty contrast to the soft, wobbly jelly.
The step that matters
When beginning to thicken, add the walnuts. Gelatin-based mixtures set quickly as they cool. Adding the nuts once the mixture has begun to thicken keeps them suspended throughout instead of sinking to the bottom before the jelly firms.
“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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