Orange Charlotte

Ingredients

• half a box of gelatine
• one cupful of sugar
• one of orange juice
• the juice of one lemon
• one cupful and a half of boiling water
• half a cupful of cold water
• four Florida oranges of medium size

Method

1. 1

   Soak the gelatin in the cold water for two hours.

2. 2

   Pour the boiling water on it, place the bowl in a pan of boiling water, add the sugar, and stir until dissolved.

3. 3

   Add the orange and lemon juice, strain into a bowl, and place in a pan of ice-water, stirring frequently until it begins to congeal.

4. 4

   Peel and slice the oranges, line a quart charlotte-mould with them.

5. 5

   When the jelly begins to congeal, beat it vigorously until light and thick.

6. 6

   Fill the charlotte mould and set away to harden.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 379. The excerpt below is the record exactly as published.

Orange Charlotte. Use half a box of gelatine, one cupful of sugar, one of orange juice, the juice of one lemon, one cupful and a half of boiling water, half a cupful of cold water, and four Florida oranges of medium size

Cook this with the app: pantry check, scaling, and the assistant.