vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Ambrosia
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
424Calories
2 gProtein
78 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein2.2 g
Carbohydrates78 g
Fiber5.9 g
Sugars71 g
Total Fat14 g
Saturated Fat12 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium9.3 mg
Potassium320 mg
Calcium44 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate40 mcg
Choline13 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 108. The excerpt below is the record exactly as published.
AMBROSIA. Peel and slice fresh oranges, round, one pineapple sliced thin ; put in a deep stand alternate layers of orange, pineapple and grated cocoanut. Begin with the oranges, using cocoanut last. Spread between each layer finely-powdered sugar
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