Orange Charlotte

Orange Charlotte

Ingredients:
1/3 box gelatine or
1 cup sugar
11/3 tablespoons

Directions:
granulated gelatine
3 tablespoons
lemon juice
1 cup orange juice
and pulp
1/3 cup cold water
Whites 3 eggs
1/3 cup boiling water
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.
Chapter XXV − COLD DESSERTS 493
The 1918 Fanny Farmer Cookbook
75
Strawberry Sponge