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Grape Fruit Served in Basket
From The national course in home economics, 1917
Serves 1
A nice first course for a luncheon.
Presented as published in 1917. 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
98Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories98 kcal
Protein0 g
Carbohydrates25 g
Fiber0.1 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium5.2 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water4.5 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 291. The excerpt below is the record exactly as published.
GRAPE FRUIT SERVED IN BASKET. (Made of the peel.) Select medium-sized grape fruit cut in basket shape (see colored illus- tration) and with a knife carefully scoop out fruit and all the bitter pulp. Return the fruit and sprinkle generously with sugar
Cook this with the app: pantry check, scaling, and the assistant.