Frozen Fruit Mayonnaise
From Anson County cook book, 1928
Presented as published in 1928. 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
4111Calories
19 gProtein
77 gCarbs
415 gFat
Full nutrition (34 nutrients)
Calories4111 kcal
Protein19 g
Carbohydrates77 g
Fiber0 g
Sugars17 g
Total Fat415 g
Saturated Fat169 g
Monounsaturated Fat89 g
Polyunsaturated Fat99 g
Omega-312 g
Cholesterol816 mg
Sodium1683 mg
Potassium843 mg
Calcium469 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus460 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C201 mg
Vitamin A678 mcg
Vitamin E17 mg
Vitamin K380 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline109 mg
Caffeine0 mg
Water1056 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.
FROZEN FRUIT MAYONNAISE 3 cupfuls cream, whipped 2V2 cupfuls mixed fruits, as maras- chino cherries, candied pineapple, oranges, sliced peaches, stoned cherries, etc. 1 cupful mayonnaise 1 teaspoonful powdered sugar 1 teaspoonful granulated gelatine 2 tablespoonfuls cold water Lettuce hearts
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