Grape-fruit Cocktail
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- a teaspoon of cracked ice
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut the grape-fruit into halves, crosswise, and scoop out the pulp, rejecting the white inner skin as well as the seeds.
- Clean the shells;
- cut the edges with a sharp knife into scallops and throw them into cold water.
- Set the pulp on the ice.
- At serving time put a teaspoon of cracked ice in the bottom of each shell;
- fill with the pulp, mixed thoroughly with powdered sugar and a little sherry, if desired;
- and place a maraschino cherry or bit of bright-colored jelly in the centre of each.
- Lay on paper doilies or surround with bits of asparagus fern.
Plating
Cookware for this recipe
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Chef's knife