Grape Salad
From Principles of cooking, 1914
Presented as published in 1914. 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
531Calories
4 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein4.4 g
Carbohydrates138 g
Fiber13 g
Sugars115 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium22 mg
Potassium1021 mg
Calcium64 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.6 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C354 mg
Vitamin A48 mcg
Vitamin E2 mg
Vitamin K35 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate61 mcg
Choline41 mg
Caffeine0 mg
Water619 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.
Grape Salad. — Remove the skins and seeds from white or red grapes and cut in halves. Take equal parts of grapes, sliced peaches, pears, pineapple, or any fruit obtainable. Place on leaves of endive or head lettuce and serve with Mayonnaise Dressing
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