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Orange Froth Sauce

A frothy sauce made from orange juice, eggs, sugar, flour, and water.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Orange Froth Sauce

Ingredients

Directions

Prepare

  1. Juice 2 oranges.

  2. Beat 2 eggs.

  3. Rub sugar on the rind of one orange until all the yellow part is removed.

  4. Take the juice of both oranges and add it to the sugar.

  5. Mix smooth the cornflour in 8 tablespoonfuls of water.

Make the sauce

  1. Mix the orange juice, eggs, sugar, and 1 teaspoonful of white flour (not cornflour) with a little water to make 1/2 pint of liquid.

  2. Whisk the mixture over the fire in an enamelled saucepan until frothy.

  3. Add the cornflour mixture to the hot juice.

  4. Stir the sauce over the fire until thickened.

  5. Do not allow the sauce to boil.

Serve

  1. Serve immediately.

  2. Serve at once.

Nutrition, whole recipe (rough)

644Calories
20 gProtein
7 gFat
123 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Waternot in our table0

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

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Flour + orangetop 21% of all pairs
    Smell alikemoderate
    Cooked together6,821 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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
Set and thicken the sauce as they heat, while whisking adds air and a light froth.
Cornflour
Thickens the sauce to a smooth, glossy body when heated with the liquid.
White flour
Adds additional body to the sauce alongside the cornflour.
Oranges
Supply the juice and rind flavour, giving the sauce its acidity and aroma.
Sugar
Sweetens the sauce and balances the acidity of the orange juice.

The step that matters

Do not allow the sauce to boil. Egg proteins can curdle and scramble if overheated, and starch-thickened sauces can break. Gentle heat keeps the eggs smooth and the sauce silky.

Swap the orange

How well each one fits the dish's main ingredients (flour, egg, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against flour, egg, sugar. 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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