Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: 1 large can crushed pineapple; 1 cup blanched almonds; 24 marshmallows cut small; 1 large can white Maraschino cherries

From The Chapel Hill cook book, 1935

Mrs. Lawrence Thompson.

Presented as published in 1935. 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

745Calories

27 gProtein

29 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein27 g

Carbohydrates29 g

Fiber16 g

Sugars6.6 g

Total Fat64 g

Saturated Fat4.9 g

Monounsaturated Fat40 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol0 mg

Sodium1.3 mg

Potassium954 mg

Calcium345 mg

Iron4.8 mg

Magnesium346 mg

Phosphorus616 mg

Zinc4 mg

Copper1.3 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.2 mcg

Vitamin E33 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4.6 mg

Folate57 mcg

Choline67 mg

Caffeine0 mg

Water12 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD 1 large can crushed 1 cup blanched almonds pineapple 24 marshmallows cut small 1 large can white Maraschino cherries

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