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Candied Orange Flowers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and syrup are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 1,179 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Candied Orange Flowers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Remove the petals from the orange flowers.

  2. Blanch the petals in boiling water for a moment.

  3. Drain the petals and add them to the thick clear syrup.

  4. Boil until the sugar candies.

  5. Remove the pan from the heat and stir until the sugar dries into a powder.

  6. Separate the petals from the sugar by hand and place them on sheets of white paper to dry.

  7. Ensure the oven is cool to prevent the flowers from curling.

  8. Store in boxes in a dry place.

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 + syruptop 23% of all pairs
    Smell alikelow
    Cooked together1,179 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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