Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapefruit Juice | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-third cup of sugar
- two tablespoonfuls of cold water
- one-half cup of grapefruit juice
- one tablespoonful of lemon juice
- one-third cup of water in a sauce pan
- half tablespoonfuls of granulated gelatine that has been soaked in two tablespoo
Directions
Put one-third cup of sugar and one-third cup of water in a sauce pan. Boil three minutes. Remove and add one and a half tablespoonfuls of granulated gelatine that has been soaked in two tablespoonfuls of cold water. One-half cup of grapefruit juice.
One tablespoonful of lemon juice, a little salt. Pour in molds.
SOME SALADS TO SERVE IN WHOLE TOMATOES OR PEPPERS.
Equal parts of celery, nuts and apples ; or celery and nuts, celery alone. Chicken salad, celery and sweetbreads, equal parts ; celery, mushrooms and Eng- lish walnuts, equal parts. Grape fruit and nuts, equal parts. Celery, cucumbers and sweetbreads, in fact, almost any salad with the exception of fish and fruit salad, are served in tomatoes or peppers. To prepare the peppers and tomatoes, scoop out the cen- ters and season.
SALADS. 203