Orange Charlotte
From Two hundred tested recipes, 1920
Whipped cream may be used instead of egg whites.
Presented as published in 1920. 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
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 11. The excerpt below is the record exactly as published.
ORANGE CHARLOTTE One-third box of gelatine, 1/, cup cold water, 1/, cup boiling water, I cup sugar, juice of I lemon, I cup orange juice and pulp, whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.