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Grapefruit Cocktail
From The Henderson cook book, 1914
Serves 2
Recipe by Mrs. R. J. Corbitt.
Presented as published in 1914. 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
472Calories
1 gProtein
117 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories472 kcal
Protein1 g
Carbohydrates117 g
Fiber7.3 g
Sugars108 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium10 mg
Potassium165 mg
Calcium119 mg
Iron1 mg
Magnesium16 mg
Phosphorus13 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5.5 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.5 mcg
Choline14 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 74. The excerpt below is the record exactly as published.
GRAPEFRUIT COCKTAIL. Remove the pulp from 6 grapefruit, add 1 pint maris- chino cherries cut in rings, 6 tablespoons powdered sugar; chill and serve in cocktail glasses or the grapefruit shells, adding crushed ice and sherry wine
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