Ambrosia
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Use in the same way bananas.
Presented as published in 1909. 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
2170Calories
23 gProtein
427 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories2170 kcal
Protein23 g
Carbohydrates427 g
Fiber59 g
Sugars339 g
Total Fat29 g
Saturated Fat24 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium40 mg
Potassium4413 mg
Calcium895 mg
Iron4.7 mg
Magnesium263 mg
Phosphorus414 mg
Zinc2.6 mg
Copper1.4 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C1152 mg
Vitamin A238 mcg
Vitamin E4.1 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7 mg
Folate669 mcg
Choline191 mg
Caffeine0 mg
Water2083 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.
AMBROSIA. MRS. CUMMINGS. Peel one dozen oranges, slice and put a thick layer in a deep glass dish, and cover with a layer of pow- dered sugar. Have ready fresh grated cocoanur, put over the oranges and sugar a layer of cocoanut, and so on until he dish is filled, having cocoanut at the top. Pour over all a glass of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.