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Oranges, to Preserve

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and syrup are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 1,179 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Oranges, to Preserve

Ingredients

Directions

  1. Rasp or cut the oranges into scallops with a knife and place them in water.

  2. Change the water once a day for three days.

  3. Boil the oranges until tender enough to pierce with a wheat straw.

  4. Transfer them to cold water until the next day.

  5. Pulp and dry the oranges thoroughly.

  6. Prepare the syrup and boil the oranges two or three times until very clear, adding the syrup each time.

  7. Allow to 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.

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 + syruptop 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

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