vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Fruit Salad
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. J. E. McRee, (The Daffodil).
Presented as published in 1921. 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
890Calories
7 gProtein
39 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein6.7 g
Carbohydrates39 g
Fiber3 g
Sugars26 g
Total Fat80 g
Saturated Fat31 g
Monounsaturated Fat21 g
Polyunsaturated Fat26 g
Omega-32.9 g
Cholesterol157 mg
Sodium366 mg
Potassium412 mg
Calcium193 mg
Iron0.4 mg
Magnesium29 mg
Phosphorus182 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C11 mg
Vitamin A341 mcg
Vitamin E3 mg
Vitamin K97 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline54 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
FROZEN FRUIT SALAD. 1 small can pears. 1/, cup mayonnaise. 1 small can white cherries. li/2 cups whipped cream. 1 small can sliced pineapple
Cook this with the app: pantry check, scaling, and the assistant.