Cream the butter, add the sugar and beat until light and fluffy. Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy. Serve immediately. Yields about 1 1/2 cups. From the book "Canadian Christmas Cooking" by Rose Murray
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 437 (65%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 227.8mg||70 %|
|Sodium 362.6mg||13 %|
|Potassium 81.4mg||2 %|
|Total Carbohydrate 57.9g||17 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 57.7g|
|Protein 3.8g||5 %|
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Calories per serving: 668
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