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Dessert

Seville Orange Jelly

A jelly made from Seville orange, isinglass, sugar, Constantia wine, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Orange and wine are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,046 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Seville Orange Jelly

Ingredients

Directions

Make the jelly

  1. Dissolve the isinglass in 1 pint of water over low heat.

  2. Add 4 ounces of sugar and stir well until dissolved.

  3. Simmer the mixture for a few minutes.

  4. Mix in ⅔ cup of Constantia wine and strain the jelly through a fine cloth.

Set the jelly

  1. Let the jelly settle and cool.

  2. Pour gently into a mould that has been chilled in water for 1-2 hours.

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 + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,046 recipes

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

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

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

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 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

Isinglass
Sets the liquid into a firm jelly as it cools.
Sugar
Sweetens the jelly and balances the wine's tartness.
Constantia wine
Adds flavour and aroma to the jelly.

The step that matters

Pour gently into the chilled mould. Letting the jelly settle and cool first allows sediment to sink and air to rise. Pouring gently avoids stirring these back in, which keeps the set jelly clear and smooth.

Swap the orange

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Orangethe original

Fit is the average pairing score against sugar, wine. 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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