Orange Charlotte

Name: Orange Charlotte
Ingredients: 1-3 box of gelatin; 1-3 cup cold water; 1-3 cup boiling water; 3 tablespoons of lemon juice; 1 cup of orange juice; 1 cup of sugar; whites of 3 eggs; 2 cups of whipped cream

From Granite City cook book, 1900

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

2375Calories

37 gProtein

300 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2375 kcal

Protein37 g

Carbohydrates300 g

Fiber1 g

Sugars260 g

Total Fat120 g

Saturated Fat69 g

Monounsaturated Fat36 g

Polyunsaturated Fat6.9 g

Omega-30.1 g

Cholesterol914 mg

Sodium433 mg

Potassium1419 mg

Calcium637 mg

Iron8.4 mg

Magnesium104 mg

Phosphorus775 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D4.9 mcg

Vitamin C93 mg

Vitamin A1121 mcg

Vitamin E4.7 mg

Vitamin K9.4 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.9 mg

Folate186 mcg

Choline524 mg

Caffeine0 mg

Water804 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 9. The excerpt below is the record exactly as published.

ORANGE CHARLOTTE. Soak 1-3 box of gelatin in 1-3 cup cold water. Dissolve gelatin in 1-3 cup boiling water. Add 3 tablespoons of lemon juice,. 1 cup of orange juice, 1 cun of sugar. When quite thick beat with wire spoon until frothy,, then add well beaten whites of 3 eggs and fold in 2 cups of whipped cream

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