vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Frozen Fruit Salad III
From Boston Cooking-School cook book, 1896
Serves 3
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
590Calories
5 gProtein
24 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein4.7 g
Carbohydrates24 g
Fiber2.3 g
Sugars10 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat14 g
Polyunsaturated Fat18 g
Omega-32 g
Cholesterol76 mg
Sodium373 mg
Potassium536 mg
Calcium127 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus126 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C27 mg
Vitamin A92 mcg
Vitamin E5.3 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate8.9 mcg
Choline23 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 3 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 Lettuce Add cream to dressing. Add fruit, mix gently. Freeze. | FROZEN FRUIT SALAD ITI 1% cup grapefruit pulp 14 cup chopped almonds i cup mixed, canned fruit ¥% cup Mayonnaise * 1% cup diced celery 34 cups heavy cream, whipped Y% cup sliced dates
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