Serving Grapefruit for Breakfast
From Kirmess cook book, 1907
Serves 2
Can be served with or without additional sugar.
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
- Cut the grape fruit in halves
- A spoonful of powdered sugar is placed in the centre
- sherry wine or Jamaica rum, is placed in the centre
Method
Cut the grapefruit in halves across the grain.
Use a thin, sharp-pointed knife to cut around the pulp in each section, freeing it from the membrane.
Set the halves on plates and add powdered sugar or sherry wine in the center.
As published
This recipe was extracted from Kirmess cook book (1907), page 11. The excerpt below is the record exactly as published.
ARING GRAPE FRUIT FOR BREAKFAST Cut the grape fruit in halves across the grain, to form two portions. With a thin, sharp-pointed knife, — ^a penknife is the best, — cut around the pulp in each little section of the fruit, so that each triangular section of pulp can be freed from the surrounding mem- brane, and lifted out with an orange spoon or fork. Also cut the membrane, separating the sections and the core from the skin, and remove all the membrane and core in one piece. Set the halves of fruit on plates. A spoonful of powdered sugar is placed in the centre, or no addition is made to the fruit, according to the taste of those served. When served for luncheon a spoonful of powdered sugar, and sherry wine or Jamaica rum, is placed in the centre
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