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Oranges Filled with Jelly

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and myrtle work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 21 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Oranges Filled with Jelly

Ingredients

Directions

  1. Cut a round piece from the top of each orange, about the size of a shilling.

  2. Carefully remove the pulp from the oranges without breaking the rinds.

  3. Soak the rinds in cold water.

  4. Press the juice from the pulp and strain it until clear.

  5. Color half of the jelly with prepared cochineal and leave the other half uncolored.

  6. Fill the orange rinds with alternating stripes of the two jellies.

  7. Once cold, cut the filled oranges into quarters.

  8. Arrange them on a dish with light branches of myrtle for decoration.

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 + myrtletop 19% of all pairs
    Smell alikelow
    Cooked together21 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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