Pineapple in Grape Fruit Shells
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
684Calories
3 gProtein
75 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein2.8 g
Carbohydrates75 g
Fiber1.3 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium57 mg
Potassium205 mg
Calcium92 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus87 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline11 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 34. The excerpt below is the record exactly as published.
PINEAPPLE IN GRAPE FRUIT SHELLS. Six persons Lemon Jelly (Recipe No. 1) 1 tin of pineapple 3 grape fruit Sugar to sweeten 1 gill cream Pistachio nuts
Cook this with the app: pantry check, scaling, and the assistant.