Bowl of Fruits

Name: Bowl of Fruits
Ingredients: 1 pineapple in dice; 4 peaches; 4 apricots sliced after peeled; y2 qt. pitted cherries; strawberries; raspberries; red currants; moisten w. y2 bottle Bordeaux; 2 lbs. strawberries; juice of twTo oranges; 1 glass syrup of sugar; 1 qt. chapagne

From Gancel's culinary encyclopedia of modern cooking, 1920

To keep cold, make with ice and flavor according to the composition.

Presented as published in 1920. 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

851Calories

17 gProtein

195 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories851 kcal

Protein17 g

Carbohydrates195 g

Fiber17 g

Sugars118 g

Total Fat4.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2.9 mg

Potassium3552 mg

Calcium430 mg

Iron6 mg

Magnesium252 mg

Phosphorus459 mg

Zinc2.6 mg

Copper0.9 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C980 mg

Vitamin A195 mcg

Vitamin E2.2 mg

Vitamin K18 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate131 mcg

Choline43 mg

Caffeine0 mg

Water1769 g

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 213. The excerpt below is the record exactly as published.

Bowl of Fruits, Comp. 1 pineapple in dice, 4 peaches, 4 apricots sliced after peeled, y2 qt. pitted cherries, strawberries raspberries red currants, moisten w. y2 bottle Bordeaux, keep on ice. Pound and strain all the remainder of pineapple w. 2 lbs. strawberries, add juice of twTo oranges, 1 glass syrup of sugar, 1 qt. chapagne

Cook this with the app: pantry check, scaling, and the assistant.