Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: Blend 2 cakes cream cheese; 1 heaping tablespoon salad dressing; add % cup choped nuts; Drain fruit cocktail.

From The Williamston cook book, 1950

Mrs. W. E. Warren.

Presented as published in 1950. 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

441Calories

15 gProtein

18 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories441 kcal

Protein15 g

Carbohydrates18 g

Fiber9 g

Sugars5.4 g

Total Fat37 g

Saturated Fat3 g

Monounsaturated Fat23 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol0 mg

Sodium180 mg

Potassium524 mg

Calcium193 mg

Iron2.7 mg

Magnesium193 mg

Phosphorus344 mg

Zinc2.2 mg

Copper0.7 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E18 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.6 mg

Folate31 mcg

Choline37 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 52. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD Ss oS Blend 2 cakes cream cheese and 1 heaping tablespoon salad dressin with enough juice from can of fruit cocktail to whip to consistency of whipped cream. Drain fruit cocktail, add % cup choped nuts

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