Congealed Fruit Salad
From The Williamston cook book, 1950
Olive and potted ham-pickle sandwiches are good to serve with this salad. Mrs. R. Vernon Bunting.
Presented as published in 1950. 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
2299Calories
83 gProtein
301 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories2299 kcal
Protein83 g
Carbohydrates301 g
Fiber0 g
Sugars169 g
Total Fat89 g
Saturated Fat52 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol284 mg
Sodium2224 mg
Potassium2040 mg
Calcium1360 mg
Iron3.4 mg
Magnesium153 mg
Phosphorus1385 mg
Zinc7.2 mg
Copper1.5 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C43 mg
Vitamin A798 mcg
Vitamin E2.1 mg
Vitamin K6.5 mcg
Vitamin B61.1 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate178 mcg
Choline67 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 52. The excerpt below is the record exactly as published.
CONGEALED FRUIT SALAD 1 can grated pineapple 1 cup whipped cream W% cup sugar 1 cup nuts 1 pkg. Knox gelatin 1 cup cherries 14 cup water pinch salt Juice from % lemon 1 cup grated cheese
Cook this with the app: pantry check, scaling, and the assistant.