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Grape Fruit Salad No. 2
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
439Calories
5 gProtein
30 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein5.4 g
Carbohydrates30 g
Fiber1 g
Sugars14 g
Total Fat33 g
Saturated Fat5 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium2170 mg
Potassium851 mg
Calcium125 mg
Iron0.5 mg
Magnesium39 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C103 mg
Vitamin A27 mcg
Vitamin E5.8 mg
Vitamin K8.5 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline38 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.
Grape Fruit Salad No. 2 Shred four green peppers, two red peppers, and two grape fruit. Mix with one cup chopped celery and one cup cream dressing
Cook this with the app: pantry check, scaling, and the assistant.