vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Charlotte
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
806Calories
16 gProtein
100 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein16 g
Carbohydrates100 g
Fiber0.3 g
Sugars87 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol305 mg
Sodium152 mg
Potassium474 mg
Calcium214 mg
Iron2.8 mg
Magnesium35 mg
Phosphorus260 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C31 mg
Vitamin A374 mcg
Vitamin E1.6 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate63 mcg
Choline176 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 137. The excerpt below is the record exactly as published.
Orange Charlotte. — Soak half a box of gelatine in one-third of a cup of boiling water, add one cup of sugar, three table- spoonfuls of lemon juice, one cup of orange juice. When it begins to thicken beat with a whisk until it froths, then add the whites of three eggs beaten to a stiff froth and two cups of whipped cream
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