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Dessert

Preserved Fhuits

A marmalade made from Seville oranges and sugar, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Preserved Fhuits

Ingredients

Directions

Prepare the oranges

  1. Soak the oranges in water for 4 hours.

  2. Boil the oranges until tender.

  3. Cut the oranges in half and remove the insides.

  4. Scrape out the pulp and juice into a dish, discarding the skins, films, and seeds.

Make the marmalade

  1. Combine the pulp and juice with 7 or 8 lbs of sugar in a pan.

  2. Boil the mixture for 30 minutes, skimming off any foam.

  3. Pour the marmalade into pans.

  4. Let the marmalade cool for use.

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 + 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
Provide the bitter peel, pulp and juice that give marmalade its characteristic flavour and set.
Sugar
Sweetens the marmalade and, when boiled, helps it thicken and set while preserving it.

The step that matters

Boiling the mixture for 30 minutes. Sugar must dissolve fully and the mixture must reach a proper boil so that pectin and sugar concentrate enough to set. Skimming removes foam that can cloud the marmalade.

“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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