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Drink

Orangeade Ob Obange Dbink

A simple orangeade made with orange rind, pulp, sugar or honey, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Orangeade Ob Obange Dbink

Ingredients

Directions

Prepare

  1. Peel the rind of one orange very thinly, avoiding the white pith, and place it in a jug.

  2. Remove the white pith from three oranges and cut them into slices, discarding the seeds.

  3. Add the sugar or honey to the jug with the orange rind and the sliced oranges.

Steep and serve

  1. Pour the quart of boiling water into the jug, cover it, and let it steep until completely cool.

  2. Serve the orangeade chilled.

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).

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

Oranges
Supply the main flavour, with the rind adding aromatic oil and the pulp adding juice and tartness.
Sugar or honey
Adds sweetness to balance the sharp citrus acidity.

The step that matters

Covering the jug while steeping. Covering the jug keeps volatile aromatic oils from the rind from escaping with the steam, so the drink keeps its fresh orange aroma as it cools.

“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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