Grapefruit Salad
From The Williamston cook book, 1950
Dressing: Blend all ingredients and cook in double boiler until thick.
Presented as published in 1950. 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
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 51. The excerpt below is the record exactly as published.
GRAPEFRUIT SALAD Cut 3 grape fruit in half from stem to stem. Remove pulp and juice, which should measure about 3% cups. Add a small can of crushed pine- apple. Heat and pour over 2 packages of lemon Jello. Add juice of % lemon and sugar to taste.
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