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English Fruit Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
586Calories
10 gProtein
41 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein9.5 g
Carbohydrates41 g
Fiber4.7 g
Sugars28 g
Total Fat43 g
Saturated Fat3.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat30 g
Cholesterol0 mg
Sodium38 mg
Potassium501 mg
Calcium83 mg
Iron1.6 mg
Magnesium100 mg
Phosphorus258 mg
Zinc1.8 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A2.2 mcg
Vitamin E0.1 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate2 mcg
Choline3.8 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. The excerpt below is the record exactly as published.
English Fruit Salad One cup of apples, chopped fine ; half a cup of celery, chopped fine; one cup of stoned white grapes cut in halves, and a cup of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.