Orange Charlotte
From The pudding and pastry book, 1900
Can be made with any fruit juice.
Presented as published in 1900. 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
1391Calories
149 gProtein
158 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1391 kcal
Protein149 g
Carbohydrates158 g
Fiber0 g
Sugars150 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium568 mg
Potassium753 mg
Calcium218 mg
Iron5.3 mg
Magnesium82 mg
Phosphorus498 mg
Zinc2.9 mg
Copper3.3 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C75 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.3 mg
Folate208 mcg
Choline643 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from The pudding and pastry book (1900) by Elizabeth Douglas, page 26. The excerpt below is the record exactly as published.
Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers
Cook this with the app: pantry check, scaling, and the assistant.