Frozen-Fruit Salad

Name: Frozen-Fruit Salad
Ingredients: 1 T. unflavored gelatin; 2 cups fruit cocktail; 1c. heavy cream, whipped; % cup cold water; We ec. mayonnaise; 1 3-0z. bottle candied chervrie:

From Wilkes County Home Demonstration Club cook book, 1947

This salad may be chilled until firm in individual molds or large mold instead of being frozen. Serves 6.

Presented as published in 1947. 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

2510Calories

16 gProtein

57 gCarbs

249 gFat

Full nutrition (34 nutrients)

Calories2510 kcal

Protein16 g

Carbohydrates57 g

Fiber4.9 g

Sugars43 g

Total Fat249 g

Saturated Fat74 g

Monounsaturated Fat54 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol334 mg

Sodium1498 mg

Potassium722 mg

Calcium194 mg

Iron1.8 mg

Magnesium53 mg

Phosphorus236 mg

Zinc1.3 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C10 mg

Vitamin A97 mcg

Vitamin E9.1 mg

Vitamin K378 mcg

Vitamin B60.3 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate28 mcg

Choline96 mg

Caffeine0 mg

Water735 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 58. The excerpt below is the record exactly as published.

FROZEN-FRUIT SALAD 1 T. unflavored gelatin 2 cups fruit cocktail 1c. heavy cream, whipped % cup cold water We ec. mayonnaise 1 3-0z. bottle candied chervrie:

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