Fruit Cup
From Blue Ribbon cook book, 1905
Canned fruit can be used, but fresh fruit is better.
Presented as published in 1905. 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
570Calories
6 gProtein
146 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein5.7 g
Carbohydrates146 g
Fiber15 g
Sugars116 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.4 mg
Potassium1389 mg
Calcium175 mg
Iron1.2 mg
Magnesium90 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A49 mcg
Vitamin E0.9 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate154 mcg
Choline53 mg
Caffeine0 mg
Water663 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 68. The excerpt below is the record exactly as published.
Fruit Cup—This is served first at dinner or luncheon as an appetizer, and consists of fresh fruit placed in individual glasses as sherbet glasses or fruit dishes; or served in orange or grapefruit cases. Garnish with a cherry or small strawberry. There is usually a combination of fruits, though a tart one, such as grapefruit, may be served alone. Canned fruit can be used, but fresh fruit is better. Fruit Cup—1 grape fruit, 2 oranges, 1 banana, 1 apple, 2 slices pineapple, V4 cup pineapple juice or maple syrup, 3 or more tablespoons sugar
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