Fruit Cream

Name: Fruit Cream
Ingredients: 2 cups sliced pineapple; 1 cup bananas; 2 cups marshmallows; 1 cup heavy cream

From Anson County cook book, 1928

Presented as published in 1928. 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

1914Calories

13 gProtein

294 gCarbs

85 gFat

Full nutrition (33 nutrients)

Calories1914 kcal

Protein13 g

Carbohydrates294 g

Fiber10 g

Sugars199 g

Total Fat85 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.4 g

Cholesterol241 mg

Sodium244 mg

Potassium1266 mg

Calcium216 mg

Iron2.2 mg

Magnesium113 mg

Phosphorus221 mg

Zinc1.4 mg

Copper0.8 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C228 mg

Vitamin A18 mcg

Vitamin E0.2 mg

Vitamin K9.5 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate113 mcg

Choline40 mg

Caffeine0 mg

Water674 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 36. The excerpt below is the record exactly as published.

FRUIT CREAM 2 cups sliced pineapple 1 cup bananas 2 cups marshmallows 1 cup heavy cream

Cook this with the app: pantry check, scaling, and the assistant.