vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Charlotte
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
One pint of whipped cream may be used instead of the whites of the eggs, or it may be piled on the top after the Charlotte is removed from the mould.
Presented as published in 1884. 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
675Calories
18 gProtein
137 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein18 g
Carbohydrates137 g
Fiber2.7 g
Sugars112 g
Total Fat8.6 g
Saturated Fat2.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium392 mg
Potassium433 mg
Calcium148 mg
Iron9.8 mg
Magnesium35 mg
Phosphorus199 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C64 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate110 mcg
Choline229 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 205. The excerpt below is the record exactly as published.
1 cup boiling water. 1 cup sugar. cup lemon juice. 348 The Boston Cook Book, Orange Charlotte. 3^ box gelatine, cup cold water, cup boiling water. Juice of 1 lemon. 1 cup orange juice and pulp. 3 eggs (whites). 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.