CONGEALED FRUIT SALAD
From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963
Presented as published in 1963. 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
2114Calories
119 gProtein
107 gCarbs
141 gFat
Full nutrition (34 nutrients)
Calories2114 kcal
Protein119 g
Carbohydrates107 g
Fiber14 g
Sugars78 g
Total Fat141 g
Saturated Fat63 g
Monounsaturated Fat45 g
Polyunsaturated Fat9.6 g
Omega-30.1 g
Cholesterol303 mg
Sodium604 mg
Potassium1144 mg
Calcium864 mg
Iron5 mg
Magnesium285 mg
Phosphorus780 mg
Zinc5.4 mg
Copper3.3 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A173 mcg
Vitamin E19 mg
Vitamin K9.4 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)3.6 mg
Folate85 mcg
Choline92 mg
Caffeine0 mg
Water679 g
As published
This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 2. The excerpt below is the record exactly as published.
CONGEALED FRUIT SALAD Mrs. Anne Wilson 1 pkg. lemon flavored gelatin 1 Co hot water 1/2 Co creamy cottage cheese 1 Co heavy cream, whipped 1/2 c. chopped nuts 1/2 Co maraschino cherries 1 c. crushed pineapple, drained
Cook this with the app: pantry check, scaling, and the assistant.