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Justice's Orange Syrup for Punch or Puddings

A syrup made by boiling orange juice with sugar, then cooling and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and orange 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 ↓

Justice's Orange Syrup for Punch or Puddings

Ingredients

Directions

Make the syrup

  1. Squeeze the oranges and strain the juice from the pulp into a large pot.

  2. Boil the juice with 1½ pounds of fine sugar.

  3. Skim the mixture well and let it stand until cold.

Bottle

  1. Bottle the syrup and cork it tightly.

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. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Sugar and orange 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

Fine sugar
Dissolves into the juice to provide sweetness and body, and helps preserve the syrup.
Orange juice
Provides the flavour and acidity that defines the syrup.

The step that matters

Skim the mixture well. Skimming removes the foam and pulp that rise during boiling. Leaving them in can cloud the syrup and cause spoilage later.

“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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