Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Grape-Fruit Cocktail
From The Institute cook book, 1913
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- Cut the grape-fruit into halves
- mixed thoroughly with powdered sugar
- place a maraschino cherry
- bit of bright-colored jelly
Method
Cut the grapefruit into halves, scoop out the pulp, clean the shells, and set the pulp on ice.
At serving time, put a teaspoon of cracked ice in each shell, fill with the pulp, and place a maraschino cherry or bit of bright-colored jelly in the center of each.
Nutrition per serving
102Calories
0 gProtein
25 gCarbs
0 gFat
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
GRAPE-FRUIT COCKTAIL Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds. Clean the shells ; cut the edges with a sharp knife into scallops and throw them into cold water. Set the pulp on the ice. At serving time put a tea- spoon of cracked ice in the bottom of each shell; fill with the pulp, mixed thoroughly with powdered sugar and white graphs, if de- sired; and place a maraschino cherry or bit of bright-colored jelly
Cook this with the app: pantry check, scaling, and the assistant.