Queen Cup Appetizers
From Council cook book, 1908
Presented as published in 1908. 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
48Calories
1 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein1.3 g
Carbohydrates14 g
Fiber3 g
Sugars3.8 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium147 mg
Potassium174 mg
Calcium29 mg
Iron0.7 mg
Magnesium10 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A3.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate14 mcg
Choline5.1 mg
Caffeine0 mg
Water124 g
As published
This recipe was extracted from Council cook book (1908), page 3. The excerpt below is the record exactly as published.
Queen Cup Appetizers. Cut off a slice of a lemon, scoop out the lemon and fill with clam cocktail, which has been prepared like oyster cocktail. Cut grape fruit into halves, add a little sugar and in the center stand the filled lemons. Serve with horseradish and small dinner biscuit
Cook this with the app: pantry check, scaling, and the assistant.