Orange Charlotte in Aspic, a la Parisienne

Ingredients

• Juice of four oranges
• seven tablespoons dissolved Cox’s gelatine
• half cup water
• five tablespoons sugar
• whites of three eggs
• four tablespoons whipped cream

Method

1. 1

   Put the orange juice and a little rind in water with sugar on the stove, let come to a boil, strain through a fine strainer, add the gelatine, beat on ice until it becomes frothy, tint with orange coloring, then add the whites of the eggs (beaten); last add the whipped cream.

2. 2

   Fill mould and leave on ice until ready to serve.

3. 3

   Dip in warm water and turn out on a paper doily.

4. 4

   Serve with whipped cream.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 529. The excerpt below is the record exactly as published.

Orange Charlotte in Aspic, a la Parisienne Charlotte a l’Orange en Aspic, a la Parisienne Glaze a fancy ring mould with strawberry aspic, put quarter inch of red jelly at the bottom, arrange the slices or clefts of orange at the bottom, according to taste. Decorate with green cream colored, cover with red jelly, then fill. Filling. Juice of four oranges, seven tablespoons dissolved Cox’s gelatine, half cup water, five tablespoons sugar, whites of three eggs, four tablespoons whipped cream

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