FROZEN FRUIT SALAD

Name: FROZEN FRUIT SALAD
Ingredients: 1 pint double cream; 2 dozen marshmallows; 1 large can pineapple; 1 1/2 cups blanched almonds; 1 large can white cherries; 4 tablespoons Tarragon vinegar; 4 tablespoons sugar; 4 egg yolks; 1 medium sized bottle Maraschino cherries

From Raleigh recipe book, 1925

Attributed to Mrs. William S. West.

Presented as published in 1925. 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

3167Calories

61 gProtein

115 gCarbs

282 gFat

Full nutrition (34 nutrients)

Calories3167 kcal

Protein61 g

Carbohydrates115 g

Fiber24 g

Sugars63 g

Total Fat282 g

Saturated Fat103 g

Monounsaturated Fat95 g

Polyunsaturated Fat24 g

Omega-30 g

Cholesterol482 mg

Sodium104 mg

Potassium1902 mg

Calcium812 mg

Iron7.5 mg

Magnesium549 mg

Phosphorus1195 mg

Zinc7.1 mg

Copper2 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A0.4 mcg

Vitamin E53 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)7.2 mg

Folate85 mcg

Choline101 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 19. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD 1 pint double cream 2 dozen marshmallows 1 large can pineapple l^/^ cups blanched almonds 1 large can white cherries 4 tablespoons Tarragon vinegar 1 medium sized bottle Maras- -4 tablespoons sugar chino cherries 4 egg yolks

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