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Orange Cream

A sweetened Seville orange juice made with water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Orange Cream

Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange Cream

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the oranges

  1. Remove the rind from the Seville oranges carefully.

  2. Squeeze the juice from the oranges.

Cook and cool

  1. Combine the orange juice, water, and sugar in a saucepan.

  2. Heat the mixture over medium heat until the sugar dissolves.

  3. Simmer for 10 minutes, then cool before serving.

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.

Photo for illustrative purposes only · Contact us to use it

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Seville oranges
Supply the juice for acidity and the rind for a bright citrus aroma.
Sugar
Adds sweetness and body to the finished cream.

The step that matters

Heat until the sugar dissolves. Sugar must fully dissolve before the mixture simmers. Undissolved crystals can recrystallize or make the syrup grainy as it cools.

“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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