Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: | package (3 oz.) cream cheese; cup maraschino cherries; cup cooked salad dressing; green pepper; | cup shredded pineapple; 4 cup pecan nuts; | cup cream (whipped)

From Prestcold cold cookery, 1930

(This should freeze in about two hours; if left too long, it will become icy.)

Presented as published in 1930. 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

6286Calories

53 gProtein

372 gCarbs

537 gFat

Full nutrition (33 nutrients)

Calories6286 kcal

Protein53 g

Carbohydrates372 g

Fiber60 g

Sugars268 g

Total Fat537 g

Saturated Fat94 g

Monounsaturated Fat210 g

Polyunsaturated Fat102 g

Cholesterol241 mg

Sodium11509 mg

Potassium2821 mg

Calcium692 mg

Iron16 mg

Magnesium642 mg

Phosphorus1506 mg

Zinc23 mg

Copper6.3 mg

Manganese24 mg

Vitamin D0 mcg

Vitamin C344 mg

Vitamin A25 mcg

Vitamin E6.8 mg

Vitamin K27 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.2 mg

Folate194 mcg

Choline213 mg

Caffeine0 mg

Water1412 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 9. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD | package (3 oz.) cream cheese cup maraschino cherries 4 cup cooked salad dressing green pepper | cup shredded pineapple 4 cup pecan nuts | cup cream (whipped)

Cook this with the app: pantry check, scaling, and the assistant.