Reference > Farmer's Cookbook > COLD DESSERTS > Orange Charlotte
  Ginger Cream Strawberry Sponge  
CONTENTS · BIBLIOGRAPHIC RECORD

Orange Charlotte

1/3 box gelatine or
1 cup sugar
11/3 tablespoons 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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Ginger Cream Strawberry Sponge  
 
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