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Grapefruit Salad
From The Times cook book, no. 2, 1905
Serves 4
Serve on crisp white lettuce leaves.
Presented as published in 1905. 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
231Calories
5 gProtein
5 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein4.6 g
Carbohydrates4.9 g
Fiber1.8 g
Sugars1.4 g
Total Fat21 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium0 mg
Potassium158 mg
Calcium29 mg
Iron0.7 mg
Magnesium45 mg
Phosphorus114 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C6.2 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.9 mcg
Choline1.4 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 61. The excerpt below is the record exactly as published.
GRAPEFRUIT SALAD. Mrs. Moor, 1460 West Twenty-third street.— Cut three grapefruit in halves, crosswise, and scoop out the pulp; add one cup of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.