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Dessert

Marmalade, Orange, Crated

A preserve made from orange pulp, rind, lemon, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Marmalade, Orange, Crated

Ingredients

Directions

Prepare

  1. Grate the outer rind of the oranges and lemon.

  2. Scoop out the insides and remove the seeds.

  3. Bruise the pulp with ¼ cup of water through a sieve.

  4. Weigh the orange pulp and measure out an equal weight of sugar.

Cook

  1. Boil the orange pulp, sugar, and grated rind together until the rind is tender, about 30 minutes.

  2. Soak the grated rind in water to prevent clumping before adding it to the mixture.

Recipe from a historical cookbook (Internet Archive).

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.

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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

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

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
Pulp and rind supply flavour, bitterness and pectin that help the marmalade set.
Lemon
Adds acidity and pectin, which help the marmalade set and keep its brightness.
Sugar
Sweetens the marmalade and helps it set and keep by drawing water away from the fruit.

The step that matters

Boil until the rind is tender. The rind must soften fully during boiling, because its thick peel stays chewy if undercooked. Pectin from the pulp and rind helps the mixture gel as it reduces with sugar.

“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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