Orange Charlotte

Ingredients

• 1 box gelatine
• 1 cup cold water
• 1 cup sugar
• 1 cup lemon juice
• 1 pint orange juice
• 1 cup water
• Yolks of 4 eggs
• Whites of 4 eggs
• 1 dozen lady fingers

Method

1. 1

   Soak the gelatine in cold water till soft.

2. 2

   Make a syrup with the sugar and fruit juice.

3. 3

   When boiling, pour it into the beaten yolks of the eggs.

4. 4

   Stir well, and cook in a double boiler till it thickens.

5. 5

   Add the soaked gelatine, stir till dissolved, and strain into a granite pan placed in ice water.

6. 6

   Beat occasionally till cold, but not hard.

7. 7

   Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens.

8. 8

   Pour into moulds lined with cake and keep on ice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 205. The excerpt below is the record exactly as published.

Orange Charlotte. Fruit Charlotte. box gelatine. cup cold water. 1 cup sugar. cup water and 1 cup lemon juice, or 1 pint orange juice and 1 cup water. Yolks of 4 eggs. Whites of 4 eggs. 1 dozen lady fingers. The Boston Cook Book. 349 Soak the gelatine in cold water till soft. Make a syrup with the sugar and fruit juice. When boiling, pour it into the beaten yolks of the eggs. Stir well, and cook in a double boiler till it thickens. Add the soaked gelatine, stir till dissolved, and strain at once into a granite pan placed in ice water. Beat occasionally till cold, but not hard. Beat the whites of the eggs to a stiff froth, and then beat all together till it thickens. When almost stiff enough to drop, pour at once into moulds lined with cake. Keep on ice, and serve with or without powdered sugar and cream. Vary the fruit by stewing one pint of canned peaches^ pmeaj^ple, or apricots in one cup each of sugar and water till soft, then sift, add the yolks of the eggs, and cook till it thickens. Add the gelatine, strain, and when cool add the whites. Grated pineapple will not require sifting. Velvet Cream. {Miss Ward.) % box gelatine.

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