Grapefruit Ice
From The Gertrude Bobbitt Circle cook book, 1948
Delicious served with fruit cup, as a meat garnish or a dessert. Serves 6 to 8.
Presented as published in 1948. 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
1299Calories
9 gProtein
326 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1299 kcal
Protein9.2 g
Carbohydrates326 g
Fiber0.3 g
Sugars324 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium32 mg
Potassium442 mg
Calcium45 mg
Iron0.7 mg
Magnesium39 mg
Phosphorus42 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2.5 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate32 mcg
Choline23 mg
Caffeine0 mg
Water779 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 38. The excerpt below is the record exactly as published.
GRAPEFRUIT ICE 2 cups water l1/! cups sugar 2 teaspoons gelatine 2 tablespoons cold water 2 tablespoons lemon juice 1 cup grapefruit juice 1 egg white, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.