Fruit Basket
From Science of food & cookery, 1921
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
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
191Calories
3 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories191 kcal
Protein3 g
Carbohydrates49 g
Fiber7.4 g
Sugars31 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.2 mg
Potassium755 mg
Calcium78 mg
Iron0.5 mg
Magnesium50 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate78 mcg
Choline27 mg
Caffeine0 mg
Water246 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 108. The excerpt below is the record exactly as published.
FRUIT BASKET Select medium sized, well colored oranges. Hold an orange between the thumb and the first finger, letting the side of the orange rest on the table. With a small, pointed knife, start in the middle of the orange, and run the blade about 2 inches into the center, then again and again, all the way around, in such a manner that the orange will part in two halves, leaving the edge ruffled with small points of peel, like the teeth of a coarse saw. Run the point of a knife around each half, near the peel ; then with a teaspoon, dip out the fruit in one piece. Cut the orange center into small cubes, to which add equal quantities of diced banana and pineapple, and a few ripe strawberries if available
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