Source: National Council of Jewish Women - cook book. METHOD; Boil fruits, water and sugar together until tender. Puree and return to heat. Add orange and lemon juices and corn starch diluted in water and bring to a boil. Cool and chill. Serve very cold and topped with lemon slices or sour cream. Chilled wine - dry - white - can be added at serving time. Posted to JEWISH-FOOD digest V97 #006 From: firstname.lastname@example.org (Al) Date: Mon, 6 Jan 1997 13:05:09 -0800
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|Serving Size: 1 Serving (1734g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 43.3mg||1 %|
|Potassium 1528.4mg||40 %|
|Total Carbohydrate 90.3g||27 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 88.6g|
|Protein 5.4g||8 %|
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Calories per serving: 387
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