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Orange Charlotte

From an old cookbook · modernised transcription
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Orange Charlotte

Ingredients

Directions

  1. 4, box gelatine 1 ¢ cold water 1 e sugar 1 e orange juice and pulp Whites 3 eggs Juice 1% lemon

  2. 2 e whipped cream

  3. Soak gelatine in water and dissolve over boiling water. Strain and add sugar, lemon juice, orange juice and pulp. Place in ice water, and when it thickens, stir until frothy; then add whites of eggs stiffly beaten, and fold in cream. Line a mold with orange sections, and turn in mixture. Set on ice.

Nutrition, whole recipe (rough)

141Calories
7 gProtein
11 gFat
5 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Lemon + creamtop 30% of all pairs
    Smell alikelow
    Cooked together15,640 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the lemon

How well each one fits the dish's main ingredients (egg, cream):

  1. Vanillafits better
  2. Raspberryfits better
  3. Strawberryfits better
  4. Lemonthe original

Fit is the average pairing score against egg, cream. Candidates are from the same food group and used in at least 100 recipes.

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