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Grape-Fruit Cocktail
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
101Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein0.3 g
Carbohydrates25 g
Fiber0.8 g
Sugars20 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.4 mg
Potassium58 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.3 mcg
Choline4.8 mg
Caffeine0 mg
Water35 g
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.