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Syrup of Orange Peel

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 ↓

Syrup of Orange Peel

Ingredients

Directions

  1. Moisten the orange peel with ½ ounce of alcohol.

  2. Place the moistened peel in a conical percolator and pour alcohol over it until 6 ounces of tincture has passed.

  3. Evaporate the tincture at a temperature not exceeding 120°F (49°C) until you have 2 ounces.

  4. Add the carbonate of magnesia and 1 ounce of sugar, rubbing them together while gradually adding ½ pint of water.

  5. Filter the mixture and add enough water to make a total of 1 pint.

  6. Dissolve the remaining sugar in the liquid with gentle heat and strain.

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

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