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Orange-peel, Syrup Of, for Flavouring

A syrup made by steeping orange peel in boiling water, then dissolving sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and sugar 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-peel, Syrup Of, for Flavouring

Ingredients

Directions

Make the infusion

  1. Place the orange rind in a jar and pour boiling water over it.

  2. Cover the jar and let it sit until the next day.

  3. Filter the mixture through blotting paper into an enamelled saucepan.

Make the syrup

  1. Add the loaf sugar and heat gently over low heat until the sugar dissolves.

  2. Bottle the syrup, cork it tightly, and store for use.

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

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

Orange and sugar 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

Seville orange rind
Supplies the aromatic oils and bitter-citrus flavour that the syrup carries.
Loaf sugar
Sweetens the syrup and, dissolved in the liquid, gives it body and helps preserve it.

The step that matters

Heating the sugar gently. Gentle heat dissolves the sugar without scorching it or driving off the delicate citrus aroma. Overheating can darken the syrup and dull its flavour.

“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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