Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups water
- two-thirds cup currant jelly
- one cup orang'e juice
- one-half cup lemon juice
- a piece of ice
- a small sprig of holly
- three-fourths cui
- two bottles ginger ale
- ginger
Directions
Two cups water, three-fourths cui) su^ar, two-thirds cup currant jelly, one cup orang'e juice, one-half cup lemon juice, two bottles ginger ale. Make a syrup by boiling sug"ar and water. Add jelly and as soon as dissolved add a piece of ice; then add fruit juice and ginger ale, color red, freeze to a mush, serve in glasses, and insert in each glass a small sprig of holly with berries. An English Christmas beverage. Mrs. John Roland Robertson.