vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Cocktail
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
579Calories
0 gProtein
110 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein0.3 g
Carbohydrates110 g
Fiber0 g
Sugars84 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium84 mg
Potassium127 mg
Calcium17 mg
Iron0.3 mg
Magnesium9.2 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C120 mg
Vitamin A385 mcg
Vitamin E6 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline19 mg
Caffeine0 mg
Alcohol13 g
Water411 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 156. The excerpt below is the record exactly as published.
Fruit Cocktail. Mix grape-fruit with pineapple, orange and Malaga grapes, and a few strawberries or cherries. There should be three cupfuls of the fruit. Pour over a dressing made of one-half cup of sherry wine, three- fourths cup sugar and four tablespoons apricot brandy
Cook this with the app: pantry check, scaling, and the assistant.