Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- one-half cup of butter
- two cups of sugar
- one-fourth cup of currant jelly
- three tablespoonfuls to be colored
- one-half teaspoonf ul of nutmeg
Directions
One-half cup of butter, two cups of sugar, juice and peel of a lemon, one-half teaspoonf ul of nutmeg, one-fourth cup of currant jelly or cran- berry sauce. Make hard sauce in the usual way by creaming the butter and sugar. Before beating in the lemon juice and nutmeg, set aside three tablespoonfuls to be colored. Having added lemon and spice to the larger quantity, color the less by whipping in currant jelly or cran- berry syrup until it is of a rich pink. Shape the white sauce into a conical mound. Roll a sheet of note paper into a long narrow funnel, tie a string about it to keep it in shape, and fill with colored sauce. Squeeze it gently through the aperture at the smaller end, beginning at the base, and winding round the cone to the top, guiding it so that the white will show prettily between the pink ridges. The effect is pleas- ing and costs but Httle time to produce.