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Three-Fruit Cocktail
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
24Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.3 g
Carbohydrates5.6 g
Fiber0.1 g
Sugars4.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium5.6 mg
Potassium99 mg
Calcium9.6 mg
Iron0.1 mg
Magnesium8.1 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline3.4 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 50. The excerpt below is the record exactly as published.
THREE-FRUIT COCKTAIL 5 tablespoons grapefruit juice Few grains salt 2 tablespoons orange juice a cup charged water 1 tablespoon lemon juice 4 sprigs mint 3 level tablespoons Sugar Sirup (p. 44) Crushed ice
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