Skip to main content
Dessert

Orange Jelly

A gelatin dessert made with water or fruit juices, lemon rind and juice, sugar, and egg whites and shells.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Orange Jelly

Ingredients

Directions

Make the jelly

  1. Dissolve the gelatine in 2 quarts of water or fruit juices.

  2. Add the grated rind and juice of 4 lemons and 1 lb of granulated sugar.

  3. Mix well and bring to a simmer.

Clarify and strain

  1. Once it coagulates, allow the scum to turn grey for clarification.

  2. Strain through a flannel bag three times before using.

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

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

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

Gelatine
Sets the liquid into a firm, wobbly jelly as it cools.
Granulated sugar
Adds sweetness and body to the jelly.
Lemons
Provide acidity and bright citrus aroma from the rind and juice.
Eggs
Whites and shells collect impurities during simmering, clarifying the jelly.

The step that matters

Letting the scum turn grey. The egg whites and shells must coagulate and trap impurities while the liquid simmers. Stirring them back in or letting the mixture boil hard breaks up the raft, leaving the jelly cloudy instead of clear.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, 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.

More orange jelly recipes

You might also like