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Grape Fruit Salad

Name: Grape Fruit Salad
Yield: 2 servings
Ingredients: 1 cup grape fruit, pulp and juice; juice of one lemon; 2 level teaspoons Knox's gelatine, dissolved in 34 cup cold water; one and one-half cups boiling water

From Delta Gamma cook book, 1922

Serves 2

Recipe by Grace Stilwell Boswell (Lambda).

Presented as published in 1922. 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

192Calories

6 gProtein

43 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories192 kcal

Protein6.4 g

Carbohydrates43 g

Fiber4.6 g

Sugars9.6 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium409 mg

Potassium284 mg

Calcium142 mg

Iron12 mg

Magnesium25 mg

Phosphorus43 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A2.7 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.3 mg

Folate65 mcg

Choline17 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 26. The excerpt below is the record exactly as published.

Grape Fruit Salad Pulp of 2 grape gruit, cut fine 3^ pound stoned dates Y2 pound pecans Serve on lettuce with mayonnaise. Mrs. F. R. Wooster (Rho). SALADS 06 Grape Fruit Salad 1 cup grape fruit, pulp and juice juice of one lemon 2 level teaspoons Knox's gelatine, dissolved in 34 cup cold water Pour over this mixture one and one-half cups boiling water

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