vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Charlotte
From The complete cook book, 1900
Serves 2
Whipped cream may be used instead of egg whites.
Presented as published in 1900. 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
469Calories
5 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein4.7 g
Carbohydrates116 g
Fiber0.2 g
Sugars112 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium279 mg
Calcium19 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C57 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline4.1 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 117. The excerpt below is the record exactly as published.
ORANGE CHARLOTTE. One-third box gelatine, one-third cup cold water, one- third cup boiling water, one cup sugar, juice of one lemon, one cup orange juice and pulp, three eggs
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