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Orange Charlotte

Name: Orange Charlotte
Yield: 2 servings
Ingredients: One-third of a box of gelatine; one-third of a cupful of cold water; one-third of a cupful of boiling water; one cup of sugar; the juice of one lemon; one cupful of orange juice and pulp; a little grated orange peel; the whites of four eggs

From Original White House Cookbook, 1887

Serves 2

Presented as published in 1887. 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

630Calories

18 gProtein

119 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories630 kcal

Protein18 g

Carbohydrates119 g

Fiber0.4 g

Sugars111 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium242 mg

Potassium376 mg

Calcium97 mg

Iron4.6 mg

Magnesium29 mg

Phosphorus229 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C38 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate95 mcg

Choline297 mg

Caffeine0 mg

Water257 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 233. The excerpt below is the record exactly as published.

ORANGE CHARLOTTE. One-third of a box of gelatine, one-third of a cupful of cold water, one- third of a cupful of boiling water and one cup of sugar, the juice of one lemon and one cupful of orange juice and pulp, a little grated orange peel and the whites of four eggs

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