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Raisin Cocktail
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
827Calories
10 gProtein
192 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein10 g
Carbohydrates192 g
Fiber7.8 g
Sugars154 g
Total Fat6.4 g
Saturated Fat0.5 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium2691 mg
Potassium1868 mg
Calcium187 mg
Iron5.1 mg
Magnesium122 mg
Phosphorus263 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A12 mcg
Vitamin E2.2 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate11 mcg
Choline21 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 62. The excerpt below is the record exactly as published.
Raisin cocktail. Soak seedless raisins in sherry wine for fifteen minutes, then put a heaping spoonful in each cocktail glass. Make a sauce of tomato ketchup, tobasco sauce, celery seed, and the juice of two lemons; allowing the latter to a half pint of ketchup. Add a few chopped almonds
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