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Orange Salad

A salad of sliced oranges, raisins, sugar, brandy, and optional spice, finished with orange juice.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 23 ingredients
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Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Orange Salad

6 persons

Ingredients

Directions

Prepare

  1. Peel five of the oranges.

  2. Divide them into slices without breaking the pulp, and arrange them on a glass dish.

Combine and finish

  1. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges.

  2. Squeeze the juice of the other orange over the whole.

  3. Add a little pounded spice if desired, sparingly.

Nutrition, whole recipe (rough)

191Calories
8 gProtein
11 gFat
16 gCarbs

Counts 3 of 7 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Orange1 medium (131g)62
Cream1 tbsp (15ml) heavy51
Brandynot in our table0
Waternot in our table0
Syrupnot in our table0
Liquornot 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 Isabella Beeton. 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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Brandy + orangetop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

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

  3. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Brandy + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  5. Brandy + syruptop 22% of all pairs
    Smell alikelow
    Cooked together561 recipes

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

What each ingredient does

Oranges
Provide the juice, pulp and bright citrus flavour and aroma of the salad.
Brandy
Adds a warm, aromatic flavour that complements the citrus.
Syrup
Adds sweetness and moisture to the fruit.
Cream
Adds richness and a smooth, soft texture.

The step that matters

Divide the oranges into slices without breaking the pulp. Keeping the segments intact holds in their juice and keeps the slices neat on the dish. Torn pulp releases juice, which makes the salad watery and messy in appearance.

Swap the orange

How well each one fits the dish's main ingredients (brandy, syrup, cream, egg):

  1. Vanillafits better
  2. Raspberryfits better
  3. Apricotfits better
  4. Orangethe original

Fit is the average pairing score against brandy, syrup, cream, egg. 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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