vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Assorted Fruit Salad (Salade de Fruits assortis)
From The Swedish, French, American cook book, 1918
Serves 1
Serve with any kind of meat or cold dishes.
Presented as published in 1918. 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
475Calories
4 gProtein
97 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein4.1 g
Carbohydrates97 g
Fiber14 g
Sugars64 g
Total Fat13 g
Saturated Fat1.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat7 g
Cholesterol0 mg
Sodium102 mg
Potassium1036 mg
Calcium107 mg
Iron1.3 mg
Magnesium68 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A8.9 mcg
Vitamin E2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2 mg
Folate79 mcg
Choline18 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 447. The excerpt below is the record exactly as published.
Assorted Fruit Salad ( Salade de Fruits assortis ) Select apples, pears, bananas, oranges, etc. — all different kinds of fruit. Polish the apples, remove a little slice from the side, scoop out the inside, cut the part that is scooped out in very small dices; mix with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.