Orange Charlotte
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1779Calories
9 gProtein
256 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1779 kcal
Protein9.1 g
Carbohydrates256 g
Fiber3.7 g
Sugars223 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.2 g
Cholesterol241 mg
Sodium233 mg
Potassium840 mg
Calcium247 mg
Iron6.1 mg
Magnesium53 mg
Phosphorus207 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate103 mcg
Choline7.1 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 19. The excerpt below is the record exactly as published.
orange charlotte is well adapted. Soak one-third of a box of gelatine in a third of a cup of cold 66 water ; when dissolved pour on a third of a cup of boiling water, the juice of a large lemon and one cup of sugar. Strain and add a cup of orange-juice and pulp and a little of the grated rind. Cool in a pan of ice-water; when cold add a cup of cream whipped stiff. Line a mould with lady-fingers or stale cake
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