Grape Fruit Salad

Name: Grape Fruit Salad
Ingredients: Cut three large grape fruit; one cup of English walnut meats

From Fifty-two Sunday dinners, 1913

Presented as published in 1913. 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

170Calories

28 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories170 kcal

Protein28 g

Carbohydrates1.3 g

Fiber0.2 g

Sugars1.1 g

Total Fat5 g

Saturated Fat1.3 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol85 mg

Sodium69 mg

Potassium408 mg

Calcium9.4 mg

Iron5 mg

Magnesium31 mg

Phosphorus275 mg

Zinc4.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K0.4 mcg

Vitamin B60.8 mg

Vitamin B128.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.3 mg

Folate16 mcg

Choline0.6 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 24. The excerpt below is the record exactly as published.

GRAPE FRUIT SALAD Cut three large grape fruit in halves crosswise, remove the pulp and keep in its original shape. Arrange in nests of white crisp lettuce heart leaves, dividing pulp in six portions. Strew one cup of English walnut meats

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