Rum And Orange Curd
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INSTRUCTIONS
Zest and juice the oranges, combine with the butter and sugar and heat gently until dissolved. Add the eggs and rum and keep stirring over a gentle heat until the mixture has thickened, taking care not to curdle the mixture. When ready transfer to a clean bowl and cool. Consume within 2 days. Posted to Digest bread-bakers.v097.n,
NOTES
Nutrition
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| Serving Size: 1 Serving (1343g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2696 | ||
| Calories from Fat: 1404 (52%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 156g | 208 % | |
| Saturated Fat 74.6g | 373 % | |
| Monounsaturated Fat 49.7g | ||
| Polyunsanturated Fat 13.3g | ||
| Cholesterol 3387.5mg | 1042 % | |
| Sodium 1626.7mg | 56 % | |
| Potassium 1507.8mg | 40 % | |
| Total Carbohydrate 196.6g | 58 % | |
| Dietary Fiber 6.3g | 25 % | |
| Sugars, other 190.3g | ||
| Protein 97.7g | 140 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2696
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