Grapefruit a la St. Patrick

Ingredients

• I ounce (2 tablespoons) granulated gelatin
• ^ cup sugar
• i cup ice-water
• Yz cup cold water
• Yz cup boiling water
• 2 cups grapefruit pulp and juice
• Fresh mint
• Maraschino cherries

Method

1. 1

   Keep the grapefruit skins, in halves.

2. 2

   Simmer a few sprigs of fresh mint in the boiling water until the flavor is extracted.

3. 3

   Follow the standard directions for making jelly.

4. 4

   When jelly is firm, cut it into cubes, pile the cubes in the grapefruit shells and garnish with sprigs of mint and cherries.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 68. The excerpt below is the record exactly as published.

GRAPEFRUIT A LA ST. PATRICK I ounce (2 tablespoons) gran- ^ cup sugar ulated gelatin i cup ice-water Yz cup cold water 2 cups grapefruit pulp and Yz cup boiling water juice Fresh mint Maraschino cherries

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