vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Grapefruit Salad
From Mary Jane's cook book, 1916
Serves 1
L. S. E., Brookline.
Presented as published in 1916. 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
72Calories
2 gProtein
3 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein2.5 g
Carbohydrates3 g
Fiber0.3 g
Sugars2.6 g
Total Fat5.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium84 mg
Potassium75 mg
Calcium32 mg
Iron0 mg
Magnesium4.8 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A61 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline1.9 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
GRAPEFRUIT SALAD. Grapefruit, 1. Neufchatel cheese. Chopped nuts. French dressing.
Cook this with the app: pantry check, scaling, and the assistant.