Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Grapefruit with Macedoine of Fruit
From Kirmess cook book, 1907
Serves 2
Can be served as a first course at luncheon.
A modern interpretation · AI-generated from the original record
Ingredients
- Prepare grape-fruit by using a spoonful of powdered sugar
- have ready about a tablespoonful of prepared fruit
- sugar, or sugar syrup
Method
Prepare grapefruit with powdered sugar and sherry or rum.
Fill the center with a mixture of small pieces of pineapple, orange, and maraschino cherries.
Decorate with maraschino cherries cut in quarters.
Nutrition per serving
32Calories
0 gProtein
8 gCarbs
0 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 12. The excerpt below is the record exactly as published.
APE FRUIT, WITH MAOBDOINE OF FRUIT, FOR A FIRST COURSE AT LUNCHEON Prepare grape-fruit by using a spoonful of powdered sugar, and sherry or Jamaica rum, then for each half of grape-fruit have ready about a tablespoonful of prepared fruit. A mixture of pineapple, orange, and maraschino cherries is good. Brandied peaches may be used, when at hand, as also fresh white grapes, seeded and skinned. Mix the fruit, cut in small pieces, with liquid from the cherry bottle, sugar, or sugar syrup
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