Grape Fruit

Ingredients

• Grape Fruit
• a little sugar
• chopped pineapple
• maraschino cherries

Method

1. 1

   Remove from skin the cells and juice, add a little sugar and chopped pineapple, and a few maraschino cherries.

2. 2

   Serve very cold, in glasses, surrounded with chopped ice or in fruit shells.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.

grape fruit into halves, add a little sugar and in the center stand the filled lemons. Serve with horseradish and small dinner biscuit. Shrimp and Crab Cocktail. Twelve tablespoons of catsup, three tablespoons tarragon vinegar, three tablespoons Rhine wine, cay- LOUIS MOTRONl r,T%!oL' Phone WEST 1284 ^OOO rilimOreOl. CBinowmFre.hD.ily 20 COUNCIL COOK BOOK. enne pepper and salt to taste ; juice of one lemon, and one pint, mixed, of shredded crab meat, and shrimps., added to the sauce. Serve cold, with one-quarter ot. a teaspoon of grated horseradish on the top of each portion. Sardines in Jelly. First make a lemon j^lly, and before it has set put a mould into a pan of ice, pour in a layer of the jelly, and lay on this the sardines artistically arranged, each in a small bed of chopped parsley; when hard, pour on another layer of jelly and arrange sardines as before. Drain all the oil from the sardines before placing them in the jelly. Caviare Tartines. Butter slices of bread or toast, cut round, spread' a thin layer of caviar, then put a small, thin slice of tomato in the center and around the outer edge of tomato put mayonnaise. Chopped olives or pimi-' ento on top is nice. Grape Fruit. Remove from skin the cells and juice, add a little sugar and chopped pineapple, and a few maras- chino cherri

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