Orange Charlotte
From Quaker recipes, 1954
Presented as published in 1954. 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
2660Calories
23 gProtein
272 gCarbs
169 gFat
Full nutrition (34 nutrients)
Calories2660 kcal
Protein23 g
Carbohydrates272 g
Fiber1.7 g
Sugars224 g
Total Fat169 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol482 mg
Sodium371 mg
Potassium1068 mg
Calcium396 mg
Iron8.3 mg
Magnesium69 mg
Phosphorus340 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate128 mcg
Choline9.4 mg
Caffeine0 mg
Water837 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 31. The excerpt below is the record exactly as published.
ORANGE CHARLOTTE ¥3 box unflavored gelatine, or 1 cup sugar 14% tablespoons 3 tablespoons lemon juice 14 cup cold water 1 cup orange juice and pulp 43 cup boiling water Whites of 3 eggs 2 cups cream, whipped
Cook this with the app: pantry check, scaling, and the assistant.