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Fruit Cocktail
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
602Calories
4 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein3.9 g
Carbohydrates154 g
Fiber8.1 g
Sugars142 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.8 mg
Potassium757 mg
Calcium132 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C179 mg
Vitamin A31 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate89 mcg
Choline26 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 79. The excerpt below is the record exactly as published.
Fruit Cocktail 1 can sliced pineapple 1 cup sugar 3 oranges juice 1 lemon 3^ cup halved green grapes or fresh sweet cherries Drain juice from the pineapple and boil with sugar until sugar is dissolved. While this is cooking, cut pineapple fine, peel and cut oranges fine, and skin grapes. Pour juice of pineapple and lemon over this. Serve very cold in sherbet glasses, adding maraschino cherries if desired
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