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Fruit Cocktail
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
586Calories
7 gProtein
82 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein6.9 g
Carbohydrates82 g
Fiber12 g
Sugars57 g
Total Fat28 g
Saturated Fat2.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.8 g
Cholesterol0 mg
Sodium3.9 mg
Potassium906 mg
Calcium135 mg
Iron1.7 mg
Magnesium92 mg
Phosphorus149 mg
Zinc2 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A25 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate78 mcg
Choline30 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 187. The excerpt below is the record exactly as published.
Fruit Cocktail. One-half dozen oranges, y^ dozen bananas, ^ pound pecans, 1 pint Maraschino cherries
Cook this with the app: pantry check, scaling, and the assistant.