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Grapefruit a la Rose
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
47Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein0.6 g
Carbohydrates11 g
Fiber0.1 g
Sugars7.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium108 mg
Calcium11 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.3 mcg
Choline1 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 92. The excerpt below is the record exactly as published.
Grapefruit a la Rose Consomme in cup Boiled eggs Fillets of sand dabs, sauce verte Dry toast Leberkloese (liver dumplings) Coffee Sauerkraut Boiled potatoes Escarole and chicory salad Port de Salut cheese and crackers Coffee DINNER Cream of potatoes Pickles Tenderloin steak, a la Polonaise Spinach with eggs Mashed potatoes Lettuce and alligator pear salad Orange custard pie Coffee Grapefruit a la Rose. Peel and slice two grapefruit and put in salad bowl. Mix one-half cup of fresh strawberries and one-half cup of fresh raspberries and two spoonfuls of powdered sugar
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