Bavarian Orange Charlotte

Ingredients

• the grated rind of two oranges
• the juice of six
• one cupful of sugar
• one-third of a box of gelatine
• two quarts of whipped and drained cream
• two-thirds of a cupful of water
• enough stale sponge cake or lady-fingers to line a three-pint charlotte-mould

Method

1. 1

   Soak the gelatine for two hours in one-third of a cupful of cold water.

2. 2

   Grate the rind into a bowl and squeeze the juice of the oranges into the same bowl.

3. 3

   Whip the cream and let it drain.

4. 4

   Line the mould with the cake.

5. 5

   Pour boiling water over the soaked gelatine, stir until dissolved, then pour into the bowl with the orange juice.

6. 6

   Strain into a basin in ice-water, stirring until it begins to thicken.

7. 7

   Gradually add the whipped cream, stirring gently.

8. 8

   When thick enough, pour into the mould and set away to harden.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 379. The excerpt below is the record exactly as published.

Bavarian Orange Charlotte. This is made of the grated rind of two oranges and the juice of six. one cupful of sugar, one-third of a box of gelatine, two quarts of whipped and drained cream, two- thirds of a cupful of water, and enough stale sponge cake or lady-fingers to line a three-pint charlotte-mould

Cook this with the app: pantry check, scaling, and the assistant.