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Grapefruit with Chestnuts
From The Hotel St. Francis cook book, 1919
Serves 1
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
82Calories
1 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein0.7 g
Carbohydrates20 g
Fiber1.1 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium7.8 mg
Potassium221 mg
Calcium28 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline3 mg
Caffeine0 mg
Water54 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 21. The excerpt below is the record exactly as published.
Grapefruit with chestnuts Scrambled eggs with smoked beef Consomme in cups Rolls Deviled crab English breakfast tea Lemon pie Coffee DINNER Toke Point oysters Potage tapioca, Crecy Terrapin, Maryland Squab chicken, Michels Stewed tomatoes Cepes Tyrolienne (cold) Fancy ice cream Cakes Coffee Grapefruit with chestnuts. Cut a grapefruit in two and cut free the sections with a pointed knife. Pour a little maraschino in the center, and place a marron glace
Cook this with the app: pantry check, scaling, and the assistant.