Orange Charlotte

Recipe No. 130 from the U.S. Army’s WWII cookbook — Desserts. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

Water, cold — 1 pint (½ No. 56 dipper)

• Orange juice and pulp — 2 quarts (2 No. 56 dippers)
• Gelatin, plain — 3 ounces (12 mess kit spoons)
• Water, boiling — 1 quart (1 No. 56 dipper)
• Sugar, granulated — 4 pounds (2 No. 56 dippers)
• Salt — ⅓ ounce (⅔ mess kit spoon)
• Lemon juice — ½ pint (⅓ mess kit cup)
• Egg whites — 24 whites (? No. 56 dipper)

Directions

1. Pour cold water and ½ pint (⅓ mess kit cup) orange juice over gelatin; allow to stand 5 minutes.
2. Add boiling water, sugar, and salt; stir until sugar is dissolved.
3. Add lemon juice and remaining orange juice; mix thoroughly.
4. Cool. When mixture begins to stiffen, beat until light and frothy.
5. Beat egg whites until stiff; add carefully to gelatin.
6. Chill.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Water, cold — 2½ tbsp Orange juice and pulp — 10¼ tbsp Gelatin, plain — about 1½ tsp Water, boiling — 5 tbsp Sugar, granulated — 5 oz Salt — a pinch Lemon juice — 1¼ tbsp Egg whites — 2 whites

Serve on stale cake.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 130, Desserts. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.