Orange Charlotte
From Machias Cook Book, 1899
Top with whipped cream.
Presented as published in 1899. 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
As published
This recipe was extracted from Machias Cook Book (1899) by [name missing], page 23. The excerpt below is the record exactly as published.
ORANGE CHARLOTTE. ys box gelatine, ^ cup cold water, }i cup boiling water, i cup sugar, juice of i lemon, i cup of orange juice and pulp, 3 eggs (whites) . Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind. Beat the whites of the eggs stiif, and when the orange jelly begins to harden beat it till light, Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould. One pint of whipped cream piled on the top after the charlotte is removed from the mould. Mrs. F". S. Crane. LEMON CREAM. Into a double boiler, put i cup of sugar
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Cook this with the app: pantry check, scaling, and the assistant.