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Dessert

Citrox Preserves

Preserves made from sliced citron, sugar, ginger, and lemon, boiled and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ginger and lemon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Citrox Preserves

Ingredients

Directions

Prepare the citron

  1. Cut the citron into thin slices.

  2. Boil the slices in water with a small piece of alum until clear and tender.

  3. Rinse the slices in cold water.

Make the preserves

  1. Make a syrup by boiling ¾ pound of sugar with a piece of ginger.

  2. Add the citron to the syrup and let it boil for a few minutes.

  3. Add 1 lemon for every 5 pieces of citron.

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. Ginger + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sugar + gingertop 17% of all pairs
    Smell alikelow
    Cooked together14,054 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and ginger barely smell alike, yet cooks put them together in 14,054 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

Citron
Forms the body of the preserve, becoming clear and tender when boiled.
Sugar
Makes the syrup that sweetens the citron and helps preserve it.
Lemon
Adds acidity that brightens the sweetness of the syrup.

The step that matters

Boiling the citron in alum water. Boiling until the slices are clear and tender, without overcooking, sets their texture. Alum firms the citron so it holds its shape in the syrup rather than breaking down.

Swap the lemon

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

  1. Lemonthe original
  2. Orangefits about as well
  3. Limefits less well
  4. Vanillafits less well

Fit is the average pairing score against sugar, ginger. 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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