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Dessert

Macedoine of Fruits Jelly

A jelly made from syrup, gelatin, orange and lemon juice, with soaked fruits and orange rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Macedoine of Fruits Jelly

Ingredients

Directions

Prepare

  1. Soak assorted seasonal fruits in brandy and sugar.

  2. Cut the rind of 2 oranges very thin.

Make the jelly

  1. In a saucepan, combine syrup, gelatin, orange juice, and lemon juice.

  2. Add the rind to the mixture.

  3. Simmer for 2 minutes.

  4. Strain the mixture.

Set and serve

  1. Mould the jelly.

  2. Refrigerate until set.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Syrup + lemontop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Syrup + orangetop 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

What each ingredient does

French gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Syrup
Provides sweetness and the liquid body of the jelly.
Orange juice
Adds bright citrus flavour and acidity to the jelly.
Lemon juice
Adds acidity that sharpens the flavour and balances sweetness.

The step that matters

Simmer for 2 minutes. Gelatine must be fully dissolved before setting, but prolonged boiling weakens its setting power and dulls fresh citrus aroma. A brief simmer dissolves it without overheating.

Swap the orange

How well each one fits the dish's main ingredients (syrup, lemon):

  1. Orangethe original
  2. Limefits about as well
  3. Raspberryfits less well
  4. Vanillafits less well

Fit is the average pairing score against syrup, lemon. 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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