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Fruit Cocktail
From Kirmess cook book, 1907
Serves 5
To keep bananas from turning dark, do not cut with other fruit, but put in just before serving.
Presented as published in 1907. 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
549Calories
4 gProtein
141 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories549 kcal
Protein3.7 g
Carbohydrates141 g
Fiber9.1 g
Sugars120 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.5 mg
Potassium927 mg
Calcium97 mg
Iron0.7 mg
Magnesium63 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate95 mcg
Choline33 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 15. The excerpt below is the record exactly as published.
FRUIT COCKTAIL. Miss i\r. Hellerman, Take two ripe pineapples, peeled and flaked from the core with silver fork, on small bottle of maraschine cherries, six oranges, peeled and cut in small pieces, two grape fruit peeled and cut, a box of strawberries or any other small fruit and six bananas, cut in small pieces. Two cups of sugar with enough water to cover, put in a saucepan and allow to boil until thick. When cold pour syrup over truit and add a glass of Jamaica lum
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