Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Water | 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 pint of boiling water
- one-half cupful of sugar
- two heads of lettuce on the platter in the form of nests
- three lemons
- two bananas
- one grapefruit
- one mould in each of the lettuce nests
Directions
Soak half a box gelatin in cold water for an hour, add one pint of boiling water, one-half cupful of sugar, and the juice of three lemons. Stir until the sugar is dissolved. Pour into individual moulds and set on ice to cool. Arrange two heads of lettuce on the platter in the form of nests. Peel and slice two bananas, peel and remove all the inner skin from one grapefruit, and break the sections into pieces two inches long. When the jelly begins to harden, mix the fruit into it carefully. Place the jelly back on the ice to become very hard. Place one mould in each of the lettuce nests, and cover with mayonnaise dressing. Serve immediately.