Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
74
Calories
2g
Protein
0g
Fat
19g
Carbs
Counts 2 of 3 ingredients — the other 1 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 |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 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
- 6 tablespoons currant jelly
- 2 tablespoons port
- 2 oranges to 6 tablespoons currant jelly
- 1 lemon
Directions
1
Add the grated rind of 2 oranges to 6 tablespoons currant jelly and 1^ tablespoons white sugar. Beat for 5 minutes. Add the juice of oranges and 1 lemon, mix well together and strain. 2 tablespoons port or sherry improve the sauce. Serve with roast fowl.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive