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Crackers and Marmalade

A simple snack of crackers toasted with butter and orange marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and orange are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,301 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Crackers and Marmalade

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Toast and top

  1. Place the crackers on a tin plate in the oven for a few minutes.

  2. Spread a little butter on each cracker.

  3. Add a thin layer of orange marmalade on top.

  4. Return the crackers to the oven for a few moments to warm them.

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. Butter + orangetop 23% of all pairs
    Smell alikemoderate
    Cooked together7,301 recipes

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

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

What each ingredient does

Crackers
Provide the crisp base that toasting dries and browns.
Butter
Adds fat and richness, carrying flavour across the cracker surface.
Orange marmalade
Adds sweetness and bright citrus acidity that contrasts with the toasted base.

The step that matters

Returning the topped crackers to the oven. Only a brief warm is needed. Heating too long can melt the butter and marmalade into the cracker and soften the crisp base, so watch them closely.

“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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