Ambrosia
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
1649Calories
10 gProtein
358 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1649 kcal
Protein9.9 g
Carbohydrates358 g
Fiber31 g
Sugars308 g
Total Fat18 g
Saturated Fat14 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium23 mg
Potassium2289 mg
Calcium493 mg
Iron2.6 mg
Magnesium145 mg
Phosphorus206 mg
Zinc1.6 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C560 mg
Vitamin A119 mcg
Vitamin E2.3 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5 mg
Folate233 mcg
Choline106 mg
Caffeine0 mg
Water1219 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 13. The excerpt below is the record exactly as published.
AMBROSIA 6 sweet Florida oranges. J^ cup fine table Sherry wine. 1 cocoanut grated. 34 cup lemon juice. 4 plantains (red bananas). Bar sugar
Cook this with the app: pantry check, scaling, and the assistant.