vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Grape Fruit Salads
From Fruit recipes, 1907
Serves 2
The pulp must be perfectly shredded from the white 'rag,' as the slightest particle will give a bitter taste.
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
413Calories
9 gProtein
68 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein9.2 g
Carbohydrates68 g
Fiber0.1 g
Sugars6.3 g
Total Fat12 g
Saturated Fat2 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat6 g
Omega-30.4 g
Cholesterol2.9 mg
Sodium227 mg
Potassium1216 mg
Calcium84 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus247 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A43 mcg
Vitamin E0.8 mg
Vitamin K34 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.9 mg
Folate78 mcg
Choline2.4 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 98. The excerpt below is the record exactly as published.
GRAPE FRUIT SALADS Pomelo may be served in several forms of salad, but in all cases the pulp must be perfectly shredded from the white “rag,” as the slightest particle will give a bitter taste. Serve the fruit on young, crisp lettuce or tender cabbage- heart with French dressing or mayonnaise. Chopped celery or nuts (chopped, whole or halved, depending upon the kind of nut) or some other fruit, as cherries or currants, make toothsome additions. A little sugar
Cook this with the app: pantry check, scaling, and the assistant.