Fruit Cocktail

Name: Fruit Cocktail
Ingredients: one package orange Jello; a pint of boiling water; one-half pineapple cubes; one-half cup white grapes; one-half cup Maraschino cherries; one-half cup sugar

From Durham cook book ..., 1921

Recipe by Mrs. J. E. Lyon.

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

1038Calories

8 gProtein

251 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1038 kcal

Protein8.4 g

Carbohydrates251 g

Fiber10 g

Sugars168 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium1089 mg

Potassium331 mg

Calcium381 mg

Iron33 mg

Magnesium51 mg

Phosphorus93 mg

Zinc0.9 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C119 mg

Vitamin A5.4 mcg

Vitamin E0.1 mg

Vitamin K2.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.5 mg

Folate150 mcg

Choline23 mg

Caffeine0 mg

Water638 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 53. The excerpt below is the record exactly as published.

FEUIT COCKTAIL. Dissolve one package orange Jello in a pint of boiling water; stand in a cold place. Cut baskets out of oranges, save the pulp and juice and add one-half pineapple cubes, one-half cup white grapes, cut in halves and seeded, one-half cup Maraschino cherries and one-half cup sugar

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