Frozen Fruit Salad

Name: Frozen Fruit Salad
Ingredients: 1 tsp. unflavored gelatin; 1 1/2 cups diced fruit; 2 tablespoons cold water; % cup mayonnaise; 1 teaspoon sugar; 2 cups heavy cream

From The Gertrude Bobbitt Circle cook book, 1948

Mayonnaise may be omitted and served separately.

Presented as published in 1948. 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

2383Calories

13 gProtein

23 gCarbs

249 gFat

Full nutrition (34 nutrients)

Calories2383 kcal

Protein13 g

Carbohydrates23 g

Fiber0 g

Sugars4.8 g

Total Fat249 g

Saturated Fat108 g

Monounsaturated Fat53 g

Polyunsaturated Fat49 g

Omega-35.9 g

Cholesterol529 mg

Sodium804 mg

Potassium477 mg

Calcium298 mg

Iron0.3 mg

Magnesium30 mg

Phosphorus291 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A18 mcg

Vitamin E3.6 mg

Vitamin K191 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6.3 mcg

Choline39 mg

Caffeine0 mg

Water326 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 64. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD 1 tsp. unflavored gelatin IV2 cups diced fruit 2 tablespoons cold water (Fresh canned or candied % cup mayonnaise cherries, peaches, pineapple) 1 teaspoon sugar Lettuce 2 cups heavy cream

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