Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: 1 cake plain cream cheese; 2 cups whipped cream; 1/2 cup mayonnaise; Sugar and salt to taste; 1 large can fruit cocktail (drained)

From Cook book (Methodist church, Garland NC, 1950), 1950

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

1955Calories

16 gProtein

59 gCarbs

187 gFat

Full nutrition (34 nutrients)

Calories1955 kcal

Protein16 g

Carbohydrates59 g

Fiber0 g

Sugars38 g

Total Fat187 g

Saturated Fat78 g

Monounsaturated Fat49 g

Polyunsaturated Fat53 g

Omega-35.9 g

Cholesterol402 mg

Sodium739 mg

Potassium711 mg

Calcium482 mg

Iron0.5 mg

Magnesium53 mg

Phosphorus440 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2.1 mcg

Vitamin C0 mg

Vitamin A898 mcg

Vitamin E6.6 mg

Vitamin K189 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline116 mg

Caffeine0 mg

Water311 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 25. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD 1 cake plain cream cheese 2 cups whipped cream 1/2 cup mayonnaise Sugar and salt to taste 1 large can fruit cocktail (drained)

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