Grape Fruit for Luncheon

Ingredients

• the fruit
• a tablespoonful of sugar
• tablespoonful of sherry

Method

1. 1

   Prepare in same manner as for Breakfast, letting stand but six hours, however, and on ice, and adding tablespoonful of sherry to the sugar in each half of the pomelo.

2. 2

   Or the pulp may be entirely removed from the shell and skin and served in the clean shells with just a little sugar, or in sherbet glasses or in individual glass dishes set in outer cups or bowls containing shaved ice.

Nutrition per serving

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 97. The excerpt below is the record exactly as published.

a tablespoonful of sugar and set in cool spot till morning. Serve without further preparation, but with sharp-pointed spoons. GRAPE FRUIT FOR LUNCHEON Prepare in same manner as tor ‘Breakfast,’ letting stand but six hours, however, and on ice, and adding tablespoonful of sherry to the sugar in each half of the pomelo. Or the pulp may be entirely removed from the shell and skin and served in the clean shells with just a little sugar, or in sherbet glasses or in individual -glass dishes set in outer cups or bowls containing shaved ice. If served on the dishes the sections may be left whole; if in glasses the pulp shredded. There are many ways of 232 FRUIT RECIPES varying this. Another method more suitable for a dessert or other than introductory course is the following: PINK POMELO PYRAMID Shred from the pulp every vestige of white rag and break sections into bits not over half an inch in length. Serve in tall slim glasses with a meringue of stiff-whipped white of egg and sugar and bits of angelica. A little shaved ice may be placed with the fruit

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