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Pineapple and Grapefruit Gelatine
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
500Calories
11 gProtein
117 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein11 g
Carbohydrates117 g
Fiber3.4 g
Sugars90 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium380 mg
Potassium308 mg
Calcium139 mg
Iron11 mg
Magnesium48 mg
Phosphorus34 mg
Zinc0.4 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A3.9 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate57 mcg
Choline16 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 91. The excerpt below is the record exactly as published.
PINEAPPLE AND GRAPEFRUIT GELATINE. 2 envelopes gelatine. 1/4 cup lemon juice. 2 cups cold water. 21/2 lb canned pineapple. 214 cups sugar. 2 grapefruit, medium size. 4 cups boiling water
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