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Grape Fruit Salad (Salade de Pomelo)
From The Swedish, French, American cook book, 1918
Serves 1
A delicious salad for luncheon or dinner.
Presented as published in 1918. 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
0 gProtein
0 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories105 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat12 g
Saturated Fat1.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat6.8 g
Cholesterol0 mg
Sodium73 mg
Potassium6.8 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E1.8 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water7.8 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 446. The excerpt below is the record exactly as published.
rape Fruit Salad ( Salade de Pomelo) Select a nice grape fruit, cut in halves, then remove the meat from each section; put in a glass bowl in pyramid style, garnish all around with small white crisp leaves of lettuce — just a few leaves, do not cover the salad; put spoonfuls of mayonnaise dressing all around. Garnish the mayonnaise dressing with truffles and maraschino cherries
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