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★ Orange Syrup Sauce

A syrup made by boiling sugar with orange rind and juice, then seasoning with salt.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 5 ingredients
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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 ↓

★ Orange Syrup Sauce

Ingredients

Directions

  1. Flavor 1 cup of granulated sugar with the lightly scored rind of 4 or 5 oranges.

  2. Add the juice of the oranges (1 cupful) and let the syrup just boil up.

  3. Strain and add a trifle of salt.

  4. For plum pudding add also ½-1 teaspoon vanilla.

Nutrition, whole recipe (rough)

111Calories
1 gProtein
0 gFat
28 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Evora Bucknum Perkins. 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. 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

Granulated sugar
Sweetens the syrup and carries the orange flavor from the rind.
Oranges
Supply the rind for aroma and the juice that gives the syrup its body and acidity.

“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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