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Pink Pomelo Pyramid
From Fruit recipes, 1907
Serves 2
Where the pink pomelos or shaddocks cannot be secured a few drops of cochineal may be added to the fruit and sugar.
Presented as published in 1907. 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
555Calories
3 gProtein
122 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein2.5 g
Carbohydrates122 g
Fiber0.1 g
Sugars96 g
Total Fat8.5 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol34 mg
Sodium158 mg
Potassium71 mg
Calcium13 mg
Iron0.7 mg
Magnesium6 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline0 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 97. The excerpt below is the record exactly as published.
PINK POMELO PYRAMID Shred from the pulp every vestige of white rag and break sections into bits not over half an inch in length. Serve in tall slim glasses with a meringue of stiff-whipped white of egg and sugar and bits of angelica. A little shaved ice
Cook this with the app: pantry check, scaling, and the assistant.