vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Apple and Banana Salad
From Around-the-world cook book, 1913
Serves 3
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
500Calories
11 gProtein
53 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein11 g
Carbohydrates53 g
Fiber8.2 g
Sugars33 g
Total Fat30 g
Saturated Fat3 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol0 mg
Sodium860 mg
Potassium745 mg
Calcium132 mg
Iron2 mg
Magnesium145 mg
Phosphorus238 mg
Zinc1.5 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A3.4 mcg
Vitamin E11 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.2 mg
Folate37 mcg
Choline32 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 61. The excerpt below is the record exactly as published.
APPLE AND BANANA SALAD Large sour apples, 2, Bananas, 2, Pineapple, 1 slice. Cherries, canned, or fresh, 1 cup, 179 SALADS AROUND-THE-WORLD COOK BOOK Blanched almonds, 1 cup, Cream salad dressing. Lettuce leaves.
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