Lunch
Grape fruit
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut the fruit in half, crosswise, and with a sharp knife remove all the bitter white membrane that divides the lobes.
- Fill the space thus left with as much granulated sugar as the fruit will hold.
Historical transcription
Source method
- 1
This is among the most popular of appetizers to be served at a luncheon. Cut the fruit in half, crosswise, and with a sharp knife remove all the bitter white membrane that divides the lobes. Fill the space thus left with as much granulated sugar as the fruit will hold. Set on the ice until very cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.