Orange Charlotte
Ingredients
- ⅓ box gelatine or
- 1⅓ tablespoons granulated gelatine
- ⅓ cup cold water
- ⅓ cup boiling water
- 1 cup sugar
- 3 tablespoons lemon juice
- 1 cup orange juice and pulp
- Whites 3 eggs
- Whip from 2 cups cream
Steps
- Soak gelatine in cold water, dissolve in boiling water, strain, and add sugar, lemon juice, orange juice, and pulp. Chill in pan of ice-water; when quite thick, beat with wire spoon or whisk until frothy, then add whites of eggs beaten stiff, and fold in cream. Line a mould with sections of oranges, turn in mixture, smooth evenly, and chill.
More recipes with gelatin, lemon, orange, eggs or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.