vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Cocktail
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
766Calories
1 gProtein
198 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein1.1 g
Carbohydrates198 g
Fiber3 g
Sugars156 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium608 mg
Calcium112 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus76 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C229 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate53 mcg
Choline17 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 78. The excerpt below is the record exactly as published.
FRUIT COCKTAIL. Shredded pineapple, 1-3 cup. Diced grapefruit pulp, 1 cup. Sliced bananas, 14 cup. Currant jelly, 1-3 glass. Diced orange pulp, 14 cup. Sugar, i/2 cup. Lemon juice, 3 tablespoons
Cook this with the app: pantry check, scaling, and the assistant.