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Another Marmalade {monte Carlo}

A marmalade made from Seville oranges, lemons, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Another Marmalade {monte Carlo}

Ingredients

Directions

Prepare the fruit

  1. Boil the oranges and lemons in 4 quarts of water until soft.

  2. Remove the fruit.

  3. Let it cool.

  4. Cut the fruit in half.

  5. Remove the seeds.

  6. Scrape the juice into a clean bowl.

  7. Remove the white pith from the skins.

Make the marmalade

  1. In a copper saucepan, combine the juice, skins, 8 pounds of sugar, and slightly more than 3 quarts of water.

  2. Simmer until the marmalade is brilliant, stirring often.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

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

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 and pectin that give marmalade its characteristic flavor and set.
Lemons
Add extra acidity and pectin, helping the marmalade set and balancing sweetness.
Loaf sugar
Sweetens the marmalade and, as it dissolves and concentrates, helps it set and preserve.

The step that matters

Simmer until brilliant, stirring often. Stirring keeps the sugar dissolved and prevents scorching on the pan base, while cooking drives off water so the pectin and sugar can gel 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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