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Dessert

Chartreuse D'oranges

A chilled orange jelly dessert with cream, orange slices, and gelatin.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and orange are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 4,170 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Chartreuse D'oranges

Ingredients

Directions

Make the jelly

  1. Make a clear orange jelly with water, 6 oranges, sugar to taste, and 1 ounce gelatin.

  2. Divide 3 oranges into quarters, cut off all the rind, remove the seeds, and slice in several lengthwise pieces.

Set the layers

  1. Take two plain moulds, one considerably smaller than the other; pour a little of the jelly into the larger mould; when set, place a layer of orange slices over it, and cover with enough jelly to make a smooth surface; put on ice until quite firm.

  2. Place the small mould exactly in the centre of the larger mould, put orange slices around it, and fill up with the rest of the jelly. Put the mould on ice.

Add the cream and serve

  1. Whip one pint of cream stiff with one ounce of dissolved gelatin and some sweetened orange juice, adding it a little at a time.

  2. When the jelly is set, remove the small mould by pouring hot water into it, and fill the hole with the cream.

  3. Set on ice for an hour, turn out of the mould, and serve.

Nutrition, whole recipe (rough)

113Calories
2 gProtein
6 gFat
15 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51

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

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. Cream + orangetop 28% of all pairs
    Smell alikelow
    Cooked together4,170 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Whipped to stiff peaks, it forms the light, creamy filling that sits in the centre of the jelly.
Gelatin (in the method)
Sets the jelly so it holds its shape when turned out, and stiffens the whipped cream.
Oranges
Provide the juice that flavours the jelly and the slices that give it visible structure and fresh flavour.

The step that matters

Removing the small mould before filling with cream. The jelly must be fully set around the small mould first. Hot water loosens the mould without melting the surrounding gelatin, and the hole must be fully empty before the cream goes in so the layers stay separate.

“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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