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Grapefruit a la Russe
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
272Calories
1 gProtein
21 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories272 kcal
Protein1.3 g
Carbohydrates21 g
Fiber0.2 g
Sugars18 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium2437 mg
Potassium85 mg
Calcium40 mg
Iron0 mg
Magnesium5.3 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline1.5 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 24. The excerpt below is the record exactly as published.
GRAPEFRUIT A LA RUSSE 3 grapefruits 2 tablespoons powdered sugar 24 cup sugar Few grains salt 1 cup heavy cream 14 teaspoon maraschino
Cook this with the app: pantry check, scaling, and the assistant.