vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grapefruit with Macedoine of Fruit
From Kirmess cook book, 1907
Serves 2
Can be served as a first course at luncheon.
Presented as published in 1907. 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
31Calories
0 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.1 g
Carbohydrates7.9 g
Fiber0.1 g
Sugars7.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium27 mg
Calcium2.3 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus1.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline1 mg
Caffeine0 mg
Water18 g
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
Cook this with the app: pantry check, scaling, and the assistant.