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Grape-Fruit for Breakfast
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Exceedingly refreshing and wholesome.
Presented as published in 1885. 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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories8 kcal
Protein0.2 g
Carbohydrates2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium38 mg
Calcium3.8 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.3 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Water23 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 301. The excerpt below is the record exactly as published.
GRAPE-FRUIT FOR BREAKFAST. The Florida grape-fruit makes a most refreshing dish for breakfast. It is a clear-skinned, lemon-colored fruit, three 3r four times as large as an orange, otherwise closely resem- bling that fruit. Its flavor is sub-acid, but its juicy pulp is mclosed in a tough white inner membrane of intensely bit- :er taste ; when this membrane is carefully removed, the fruit s a delicious tonic. To prepare grape-fruit for the table, ;ut the skin in strips, and peel it off; separate the sections )f the fruit like an orange, and, holding each section by the ;nds, break it open, disclosing the pulp ; tear the pulp in ather small pieces out of its bitter white envelope, carefully 568 PRACTICAL AMERICAN COOKERY. removing every trace of the latter; put the pulp into a deep dish, with a plentiful sprinkling of fine white sugar
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Cook this with the app: pantry check, scaling, and the assistant.