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
Strawberry Cocktail
From The Institute cook book, 1913
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Slice five or six large strawberries
- squeeze over them the juice of an orange
- add a heaping teaspoon of powdered sugar
- a tablespoon of shaved ice
Method
Slice five or six large strawberries into each glass and squeeze over them the juice of an orange.
At serving time, add a heaping teaspoon of powdered sugar and a tablespoon of shaved ice.
Nutrition per serving
64Calories
1 gProtein
14 gCarbs
0 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 12. The excerpt below is the record exactly as published.
STRAWBERRY COCKTAIL Slice five or six large strawberries into each glass and squeeze over them the juice of an orange. At serving time add a heaping teaspoon of powdered sugar and a tablespoon of shaved ice
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