Skip to main content
Dessert

To Fill Preserved Oranges

A sweet filling made from grated Naples biscuits, blanched almonds, egg yolks, sugar, butter, and orange-flower water for preserved oranges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Biscuit and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 388 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

To Fill Preserved Oranges

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Grate the Naples biscuits and mix with blanched almonds, egg yolks, sugar, warmed butter, and orange-flower water.

Fill and bake

  1. Fill the preserved oranges with the mixture.

  2. Bake in a very slow oven (300°F / 150°C).

Finish

  1. If desired, sift sugar over them as soon as filled; otherwise, wipe them clean.

  2. If using custard to fill, do not bake the oranges; simply fill them when cooled.

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. Biscuit + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together388 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Almond + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together3,125 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Biscuit + orangetop 14% of all pairs
    Smell alikemoderate
    Cooked together371 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Naples biscuits
Provide the bulk and crumbly body of the filling.
Egg yolks
Bind the mixture and help it set into a soft, tender texture when baked.
Butter
Adds fat for richness and a moist, smooth texture.
Blanched almonds
Add body and a nutty texture to the filling.
Sugar
Adds sweetness that balances the orange flavour.

The step that matters

Bake in a very slow oven. Egg yolks set gently at low heat. Too much heat can curdle them or dry out the filling, leaving it grainy instead of soft and smooth.

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against biscuit, almond, egg, sugar, butter. 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.

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesBaking Powder BiscuitBaking Powder Biscuit119 recipesOrange GelatinOrange Gelatin100 recipes