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 ↓
Orange Jelly
Ingredients
Directions
Prepare the oranges
Peel six oranges, cutting off all the white rind.
Remove all the seeds, and slice them into a mould or a glass dish.
Sprinkle with sugar.
Make the jelly
Soak a box of gelatin in 1 pint cold water for one hour.
Add 1 pint boiling water and sugar to taste.
Flavor with the juice of 2 lemons.
When thoroughly dissolved, strain over the oranges, and set aside to cool.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oranges
- Provide the fruit pieces and their juice, giving the jelly its main flavour and body.
- Gelatin (in the method)
- Sets the liquid into a firm jelly as it cools.
- Lemons
- Add acidity that brightens the sweetness of the orange and sugar.
- Sugar (in the method)
- Sweetens the jelly and balances the acidity of the citrus.
The step that matters
Dissolving the gelatin fully. Gelatin must dissolve completely in the hot liquid before straining; undissolved granules leave gritty spots and weak setting in the finished jelly.
“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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