Orange Charlotte

Ingredients

• 1.5 tablespoons granulated gelatine
• 3 tablespoons lemon juice
• 1.5 cup cold water
• 1 cup orange juice and pulp
• 0.5 cup boiling water
• 1 cup sugar
• 0.5 pint cream
• 3 egg whites

Method

1. 1

   Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp.

2. 2

   Chill in pan of ice water; when quite thick, beat with wire spoon or whisk until frothy, then add egg whites beaten stiff and fold in whipped cream.

3. 3

   Line a mold with sections of oranges, turn in mixture, smooth evenly, and chill.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 234. The excerpt below is the record exactly as published.

14 tablespoons granulated gelatine 2 egg whites . Sponge cake Scald milk and add gradually to egg yolks, slightly beaten and mixed with sugar and salt. Cook over hot water, stirring con- stantly, until mixture thickens, then add gelatine, soaked in cold water. Strain and add egg whites, beaten until stiff. Set bowl in pan of ice water and stir, scraping from bottom and sides of pan, until mixture begins to thicken. Add cream, beaten until stiff and mixed with powdered sugar and vanilla. Line round paper cases with strips of sponge cake, using muffin rings to keep cases in shape. Fill with cream and chill. Remove from cases and gar- nish tops with 4 narrow strips of cake, radiating from center, and garnish center with a cube of jelly. . PINEAPPLE BAVARIAN CREAM 3 egg yolks 1% cup pineapple sirup , Grated rind 1 lemon 1 tablespoon granulated gelatine, Juice 1 lemon soaked in V4 cup sugar ¥g cup cold water Few grains salt 1 cup cream 24 cup canned, sliced pineapple 3 egg whites Beat egg yolks slightly and add grated rind, lemon juice, pine- apple sirup, sugar, and salt. Cook over hot water, stirring con- stantly until mixture thickens. Remove from range and add soaked gelatine and pineapple. Chill until mixture begins to thicken, add cream, beaten until stiff, and egg whites, beaten until stiff. Turn into a mold, garnished with pieces of canned, sliced pineapple and candied cherries, and chill thoroughly. Remove from mold to chilled serving dish and garnish with half slices of canned pineapple and candied cherries. Omit garnish if a simpler dessert is desired. 566 THE BOSTON COOKING-SCHOOL COOK BOOK QUICK BAVARIAN CREAM Y lemon, grated rind and juice 2 eggs 1% cup orange juice or white wine 1 teaspoon granulated gelatine ¥ cup sugar 1 tablespoon cold water « Mix lemon, orange juice or wine, sugar, and egg yolks; stir vigorously over fire until mixture thickens, add gelatine soaked in water, then pour over egg whites beaten stiff. Set in pan of ice water and beat until thick enough to hold its shape. Turn into a mold lined with lady fingers and chill. CREAM WHIP Whip cream, sweeten to taste, and flavor with vanilla, brandy, or ‘wine. Half fill dessert glasses with preserved fruit and fill with whip. Nut Brittle Whip. Omit sugar. Add pounded and sifted peanut brittle. BANANA WHIP 3 bananas 14 cup lemon ‘juice 34 cup sugar 1 cup heavy cream, whipped Peel and scrape bananas. Force through sieve. Cook with sugar and lemon juice to boiling point. Chill. Fold into cream. MARSHMALLOW PUDDING A LA STANLEY 4 cup maraschino cherries 4 pound marshmallows 1 tablespoon cherry sirup 1 cup whipping cream 1% cup nut meats (walnuts, pecans, etc.) 2 tablespoons powdered sugar ¥ teaspoon vanilla Cut cherries in pieces and add sirup. Cut walnut meats and marshmallows in small pieces. Whip cream, add sugar and va- nilla, and fold in remaining ingredients. Turn into mold and let stand until firm (about 2 hours). White grapes, strawberries, or pineapple cut in small pieces may be used in place of cherries. ss P JELLIES, CHARLOTTES AND WHIPS 567 COFFEE MALLOW 16 marshmallows 1 cup heavy cream 1% cup hot coffee ¥6 teaspoon vanilla Cut marshmallows in quarters with wet scissors. Add coffee. Cook in double boiler until melted. Cool. When beginning to thicken, fold in cream, beaten stiff, and add vanilla. Mold in des- sert glasses. Serves 4. CHARLOTTE RUSSE I 1 egg white 1 cup heavy cream, whipped 14 cup powdered sugar Flavoring Beat egg white until stiff, fold in sugar, then cream. Flavor with vanilla, coffee essence or sherry. Line dessert glass with lady fingers or thin strips of sponge cake and fill with mixture. Chill. CHARLOTTE RUSSE II 1 tablespoon granulated gelatine 14 cup powdered sugar 14 cup cold water 1% pint cream, beaten until stiff Y cup scalded milk 114 teaspoons vanilla 6 lady fingers Soak gelatine in cold water, dissolve in scalded milk, strain into a bowl, and add sugar and vanilla. Set bowl in pan of ice water and stir mixture constantly until it begins to thicken, then beat until fluffy and beat in 14 of cream. Fold in remaining cream. Mold and chill. Turn on serving dish and garnish with lady fingers and whipped cream. Charlotte Russe may be made in individual molds. Garnish top with some of mixture forced through a pastry bag and tube. Caramel Charlotte. Use granulated sugar, caramelize (p. 29), and add to scalded milk. Stir until dissolved before adding to gelatine. Add powdered sugar to taste. Burnt Almond Charlotte. Make Caramel Charlotte, adding 1% cup blanched, toasted, and finely chopped almonds before folding in cream. Chocolate Charlotte. Melt 114 squares chocolate over hot water, add 3 tablespoons hot water and 144 cup powdered sugar. Add to gelatine mixture while hot. Mocha Charlotte. Flavor with coffee essence or use strong hot coffee in place of scalded milk. 568 THE BOSTON COOKING-SCHOOL COOK BOOK BANANA CHARLOTTE 4 bananas, peeled, mashed, and 1 tablespoon sherry or 1 teaspoon vanilla rubbed through sieve 2% cup powdered sugar 2 oranges 114 tablespoons granulated ¥g pint heavy cream V4 cup cold water Add pulp and juice of oranges to banana pulp. Add lemon juice, sherry, sugar, and gelatine dissolved over boiling water. 1 tablespoon lemon juice gelatine, soaked in Cool, stirring constantly, and fold in cream, beaten stiff. | | | ORANGE CHARLOTTE 1% tablespoons granulated gelatine 3 tablespoons lemon juice | 1% cup cold water 1 cup orange juice and pulp Vg cup boiling water 3 egg whites 1 cup sugar

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