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Dessert

Oeange and Lemon Ices

A frozen dessert made from orange rind, water, sugar, orange or lemon juice, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Oeange and Lemon Ices

Ingredients

Directions

Make the base

  1. Grate the rind of the oranges and steep it in slightly more than 1 pint of water for a few moments.

  2. Strain the mixture to obtain 1 pint of flavored water.

  3. Mix the strained water with 1 pound of sugar and 1 pint of orange or lemon juice.

Freeze

  1. Pour the mixture into a freezer.

  2. When it is half frozen, add the beaten egg whites and mix well.

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + eggtop 31% of all pairs
    Smell alikelow
    Cooked together10,696 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

Orange rind
Steeping in water releases its aromatic oils, flavoring the base.
Sugar
Adds sweetness and softens the texture by lowering the freezing point.
Orange or lemon juice
Provides acidity and the main citrus flavor.
Egg whites
Beaten whites add air, making the frozen ice lighter and less dense.

The step that matters

Add the egg whites when half frozen. Beaten whites need a partly frozen base to blend in evenly. If the mixture is fully frozen, the whites will not mix through and the ice stays dense instead of light.

Swap the orange

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Orangethe original

Fit is the average pairing score against sugar, egg. 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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