Name: Pomelo Aspic Salad
Ingredients: 1 tbsp lemon juice; salt; lemon juice; paprika

Pomelo Aspic Salad

Ingredients

1 tbsp lemon juice
salt
lemon juice
paprika

Directions

Cut and divide pomelo into sections. Lay these on a flat dish and sprinkle with chopped nuts. Take 1% box gelatine and soak in 1% ¢e cold water 5 minutes. Add 11% ¢ boiling water. When dissolved, strain and season with salt, 1 tbsp lemon juice and paprika. Pour this over pomelo and nuts, and when cool set on ice to harden. Serve cut in blocks on lettuce leaves with mayonnaise.

Nutrition, whole recipe (rough)

12Calories

0 gProtein

0 gFat

4 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Lemon	juice of 1 lemon (48ml)	12
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Alexander, Agnes B. (Agnes Baldwin), 1875-1970. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.