Grape Fruit Jelly (Individual)
From The Central cook book, 1924
Recipe attributed to Miss Mary D. Guroree.
Presented as published in 1924. 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
105Calories
4 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein4.1 g
Carbohydrates22 g
Fiber0.2 g
Sugars20 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium43 mg
Potassium136 mg
Calcium19 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline8.2 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 66. The excerpt below is the record exactly as published.
Grape Fruit Jelly (Individual) 14 tablespoon Knox sparkling ¥4 tablespoon cold water. gelatine. 1 tablespoon boiling water. 1 tablespoon sugar. 1/3 cup grapefruit juice
Cook this with the app: pantry check, scaling, and the assistant.