Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Peppermint | 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
- 1 tbs
- half then sprinkle well
- 1 tsp
- 1 lemon
- 4 leaves of mint chopped
- 43 orange
- 3 oranges
- cayenne
- pepper
Directions
\ orange to person; 1 tbs. sugar to an orange. Pull sections apart and cut each section in half then sprinkle well with chopped mint. Put sugar over mint then put on 1 tsp. of sherry wine to an orange. Let stand on ice for a couple of hours. Serve in sherbet glasses.
Mrs. Douglas Webster.
LEMON SAUCE (TO SERVE WITH LAMB). Juice of 1 lemon; add butter size of walnut; dash of cayenne pepper; add 4 leaves of mint chopped. Heat and pour over meat when it is served. Miss G. I. Chase.
ORANGE AND MINT SAUCE FOR ROAST LAMB Quarter 3 oranges and cut in small pieces. Add the juice of 1 lemon. Boil J cup sugar with a little water until it threads slightly. Add 4 leaves of mint chopped. Prepare in the morning and set on ice until time to serve. Serve in sherbet glasses. Miss G. I. Chase.