Orange Charlotte

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • box gelatine or 1⅔ tablespoons granulated gelatine.
  • cup cold water.
  • cup boiling water.
  • 1 cup sugar.
  • 3 tablespoons lemon juice.
  • 1 cup orange juice and pulp.
  • Whites 3 egg.
  • Whip from 2 cups cream.


    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.