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Frozen Fruit Salad II

Name: Frozen Fruit Salad II
Yield: 5 servings
Ingredients: 5 oranges; 5 bananas; 1 cup diced pineapple; 1 cup Cooked Dressing (p. 493); 1 cup whipped cream

From Boston Cooking-School cook book, 1896

Serves 5

Presented as published in 1896. 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

635Calories

5 gProtein

61 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein5.2 g

Carbohydrates61 g

Fiber8.1 g

Sugars40 g

Total Fat44 g

Saturated Fat12 g

Monounsaturated Fat11 g

Polyunsaturated Fat20 g

Omega-32.4 g

Cholesterol54 mg

Sodium286 mg

Potassium882 mg

Calcium135 mg

Iron0.7 mg

Magnesium61 mg

Phosphorus106 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0.3 mcg

Vitamin C128 mg

Vitamin A120 mcg

Vitamin E2.2 mg

Vitamin K74 mcg

Vitamin B60.6 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate90 mcg

Choline52 mg

Caffeine0 mg

Water323 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 217. The excerpt below is the record exactly as published.

FROZEN FRUIT SALAD II 5 oranges Y% cup maraschino cherries, cut in 5 bananas pieces 1 cup diced pineapple 1 cup Cooked Dressing (p. 493) 1 cup whipped cream

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