French Fruit Salad

Name: French Fruit Salad
Ingredients: One cup of sugar; one pound seeded Malaga grapes; half a pineapple, cut in cubes; two oranges cut in small pieces; one tumbler sherry wine; one pint of milk; half a cup of sugar; three eggs; half a teaspoonful extract of vanilla

From The Raleigh cook book, 1907

A delightful dessert option.

Presented as published in 1907. 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

1844Calories

38 gProtein

367 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1844 kcal

Protein38 g

Carbohydrates367 g

Fiber8.6 g

Sugars359 g

Total Fat31 g

Saturated Fat14 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol616 mg

Sodium401 mg

Potassium1599 mg

Calcium831 mg

Iron3.1 mg

Magnesium113 mg

Phosphorus840 mg

Zinc4.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C192 mg

Vitamin A436 mcg

Vitamin E2.5 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B124 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.6 mg

Folate179 mcg

Choline558 mg

Caffeine0 mg

Water857 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

French Fruit Salad—-One cup of sugar, one pound seeded Malaga grapes, half a pineapple, eut in cubes, two oranges cut in small pleces, and ene tumbler sherry wine. If this 1s} used aS a dessert it may be ett with a boiled custard, which is made ‘by using one pint of milk, half a cup of sugar, three eggs and half a tea- spoonful extract of vanill

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