Grape-Fruit Cocktail

Ingredients

• Select heavy grape-fruit
• remove the skins from Malaga grapes

Method

1. 1

   Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible.

2. 2

   Remove the skins from Malaga grapes, cut in halves lengthwise, remove seeds.

3. 3

   Reserve the juice.

4. 4

   Chill fruit thoroughly, serve in tall stem glasses, add a little juice, sprinkle each with a tablespoon bar sugar, and just before serving pour over each portion one tablespoon Sloe Gin or 'Sweet' Sherry Wine.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 15. The excerpt below is the record exactly as published.

Grape-Fruit Cocktails Tomato Bouillon Lake Trout Baked in Paper Bag ( Sauce a TItalienne French Fried Potatoes , Brussels Sprouts French Endive — French Dressing Eggless Rice Pudding — Hard Sauce Coffee H 'i GRAPE-FRUIT COCKTAIL Select heavy grape-fruit (weight means more pulp than rind). Chill, cut in halves, and remove the sections of pulp, preserving the shape of sections if possible. Remove the skins from Malaga grapes

Cook this with the app: pantry check, scaling, and the assistant.