Name: Orangeade, or Orange Drink
Ingredients: one ounce of sugar; a quart of boiling water; one orange very thinly without any of the white pith; three oranges so as to lay the pulp of the fruit quite bare

Why it works: Sugar and orange are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orangeade, or Orange Drink

Ingredients

one ounce of sugar
a quart of boiling water
one orange very thinly without any of the white pith
three oranges so as to lay the pulp of the fruit quite bare

Directions

Prepare the oranges

Peel off the rind of one orange very thinly without any of the white pith, and put the rind into a jug.
Pare off all the white pith from three oranges so as to lay the pulp of the fruit quite bare.
Cut them in slices. Take out all the seeds (pips).

Steep and serve

Add one ounce of sugar, or honey. Pour a quart of boiling water to these.
Cover up the jug. Allow the orangeade to stand and steep until quite cold.
It may then be given to the patient.

Nutrition, whole recipe (rough)

111Calories

1 gProtein

0 gFat

28 gCarbs

Counts 2 of 4 ingredients. The other 2 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
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0
Fruit	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.

By Charles Elme Francatelli. 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.

Sugar + orangetop 20% of all pairs

Smell alikelow

Cooked together19,212 recipes

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

Sugar and orange barely smell alike, yet cooks put them together in 19,212 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

Oranges: Supply the flavour, aroma and juice, with the rind adding aromatic oils to the liquid.
Sugar: Adds sweetness to balance the sharpness of the citrus.

“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.