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French Fruit Salad
From Kentucky receipt book, 1903
Serves 5
Presented as published in 1903. 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
588Calories
11 gProtein
36 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories588 kcal
Protein11 g
Carbohydrates36 g
Fiber6.7 g
Sugars16 g
Total Fat46 g
Saturated Fat4.4 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat31 g
Cholesterol0 mg
Sodium53 mg
Potassium810 mg
Calcium103 mg
Iron1.7 mg
Magnesium119 mg
Phosphorus268 mg
Zinc2 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A11 mcg
Vitamin E0.6 mg
Vitamin K26 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate36 mcg
Choline13 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.
French Fruit Salad. Two oranges^ 12 English walnuts, 3 bananas, 1 head lettuce, ^ pound Malaga grapes. French dressing
Cook this with the app: pantry check, scaling, and the assistant.