Congealed Fruit Salad

Name: Congealed Fruit Salad
Ingredients: Two grapefruit; two oranges; two lemons; one can sliced pineapple; one box Chalmers Gelatine; one cup cold water; one cup hot water; one cup sugar

From Trinity cook book, 1925

Recipe by MRS. ERNEST H. JENNINGS.

Presented as published in 1925. 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

1001Calories

6 gProtein

261 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1001 kcal

Protein5.6 g

Carbohydrates261 g

Fiber14 g

Sugars239 g

Total Fat1.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium23 mg

Potassium934 mg

Calcium212 mg

Iron1.7 mg

Magnesium57 mg

Phosphorus82 mg

Zinc0.4 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C298 mg

Vitamin A42 mcg

Vitamin E0.9 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate130 mcg

Choline40 mg

Caffeine0 mg

Water963 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 15. The excerpt below is the record exactly as published.

CONGEALED FRUIT SALAD Two grape fruit, two oranges, two lemons, one can sliced pineapple, one box Chalmers Gelatine dissolved in one cup cold water — then add one cup hot water and one cup sugar

Cook this with the app: pantry check, scaling, and the assistant.