Orange or Raspberry Charlotte

Ingredients

• one-half of a box of gelatine
• one-half cupful of water
• one and one-half cupfuls of boiling water
• two cupfuls of sugar
• one cupful of orange juice
• one cupful of lemon juice
• the whites of four eggs

Method

1. 1

   Soak one-half of a box of gelatine in one-half cupful of water for two hours.

2. 2

   Add one and one-half cupfuls of boiling water and strain, add two cupfuls of sugar, one cupful of orange juice and one cupful of lemon juice.

3. 3

   Stir until the mixture begins to cool, then add the whites of four eggs beaten to a stiff froth.

4. 4

   Beat the whole until stiff, then pour it over sliced oranges.

5. 5

   Set away to cool.

6. 6

   Make raspberry the same way leaving out the lemon and orange juice, substituting a teaspoonful of vanilla instead.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 212. The excerpt below is the record exactly as published.

ORANGE OR RASPBERRY CHARLOTTE. Soak one-half of a box of gelatine in one-half cupful of water for two hours. Add one and one-half cupfuls of boiling water and strain Theo CUSTARDS, CREAMS, DESSERTS, ETC. 297 add two cupfuls of sugar, one cupful of orange juice and one cupful of lemon juice. Stir until the mixture begins to cool, then add the whites of four eggs

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