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Pomelo with Grapes
From Fruit recipes, 1907
Serves 2
The color effect is charming: the red of the cherries; the green of the angelica, with the white and yellow.
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
377Calories
1 gProtein
95 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein1.1 g
Carbohydrates95 g
Fiber2.7 g
Sugars87 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium120 mg
Potassium250 mg
Calcium36 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C127 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline8 mg
Caffeine0 mg
Water224 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.
POMELO WITH GRAPES A pretty addition is made by filling the core-hollow first with a little sugar and sherry, then with white grapes (halved and seeded), or candied cherries, angelica (cut fine), and shredded pineapple
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