Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: Two cans of white cherries; One can of sliced pineapple; One can of pears; One half dozen oranges; Three pints of cream; Two pints of dressing

From Aunt Caroline's Dixieland recipes, 1922

A small tub can be used to set the cans in and pack ice and salt around them.

Presented as published in 1922. 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

5432Calories

39 gProtein

208 gCarbs

502 gFat

Full nutrition (33 nutrients)

Calories5432 kcal

Protein39 g

Carbohydrates208 g

Fiber31 g

Sugars119 g

Total Fat502 g

Saturated Fat287 g

Monounsaturated Fat104 g

Polyunsaturated Fat0.4 g

Cholesterol1447 mg

Sodium291 mg

Potassium3543 mg

Calcium1309 mg

Iron1.4 mg

Magnesium205 mg

Phosphorus975 mg

Zinc4.1 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C583 mg

Vitamin A121 mcg

Vitamin E2.2 mg

Vitamin K41 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.2 mg

Folate336 mcg

Choline100 mg

Caffeine0 mg

Water1906 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 23. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD Two cans of white cherries, One can of sliced pineapple. One can of pears, One half dozen oranges, Three pints of cream, Two pints of dressing

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