Grapefruit Jelly Salad
From Good Housekeeping summer cookery book, 1932
Serve as individual salads.
Presented as published in 1932. 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
3010Calories
77 gProtein
699 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories3010 kcal
Protein77 g
Carbohydrates699 g
Fiber0 g
Sugars679 g
Total Fat2.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium292 mg
Potassium884 mg
Calcium161 mg
Iron1.5 mg
Magnesium67 mg
Phosphorus150 mg
Zinc1.2 mg
Copper2.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate29 mcg
Choline34 mg
Caffeine0 mg
Water1308 g
As published
This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 8. The excerpt below is the record exactly as published.
GRAPEFRUIT JELLY SALAD 24 oz. sugar Juice of a grapefruit 24 oz. water (about 6 oz.) 3 oz. granulated gelatine A few grains of salt 1 tablespoonful lemon Lettuce juice (4 small lemon) Watercress 2 tablespoonfuls cold Cream cheese
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