vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Frozen Fruit Salad
From The Twin-city housewife, 1920
Serves 6
Presented as published in 1920. 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
322Calories
3 gProtein
4 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein2.7 g
Carbohydrates3.7 g
Fiber1.3 g
Sugars1.3 g
Total Fat33 g
Saturated Fat4.7 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat18 g
Omega-32 g
Cholesterol15 mg
Sodium234 mg
Potassium101 mg
Calcium31 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C2.3 mg
Vitamin A6.2 mcg
Vitamin E1.2 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.8 mcg
Choline13 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Frozen Fruit Salad Seed one can of white cherries, cut one can of sliced pineapple, and four oranges in small pieces, and blanch half a cup of almonds. Mix all this with plenty of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.