Grape Fluff with Lemon Sauce

Name: Grape Fluff with Lemon Sauce
Ingredients: 14 cup sugar; 3 tablespoons cornstarch; 4 teaspoon salt; 2 eggs, separated; 1 cup grape juice; 34 cup water; 3 tablespoons lemon juice; Grated rind of 1 lemon

From The Williamston cook book, 1950

Presented as published in 1950. 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

492Calories

2 gProtein

124 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein1.9 g

Carbohydrates124 g

Fiber3.1 g

Sugars88 g

Total Fat1.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium604 mg

Potassium280 mg

Calcium58 mg

Iron0.9 mg

Magnesium31 mg

Phosphorus50 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C171 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate16 mcg

Choline6 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 23. The excerpt below is the record exactly as published.

GRAPE FLUFF WITH LEMON SAUCE (Makes 6 servings) 14 cup sugar Grated rind of 1 lemon 3 tablespoons cornstarch 3 tablespoons lemon juice 4 teaspoon salt 1 cup grape juice 2 eggs, separated 34 cup water

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