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Grape Salad
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
247Calories
14 gProtein
39 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories247 kcal
Protein14 g
Carbohydrates39 g
Fiber0.3 g
Sugars36 g
Total Fat3.1 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Cholesterol42 mg
Sodium51 mg
Potassium350 mg
Calcium25 mg
Iron2.8 mg
Magnesium27 mg
Phosphorus168 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C139 mg
Vitamin A0.5 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate15 mcg
Choline1.9 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.
Grape Salad. Remove seed from white grapes and one-half cup English walnut meats, and pulp from one grape-fruit, and a few cherries
Cook this with the app: pantry check, scaling, and the assistant.