Fruit Harlequin
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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
803Calories
13 gProtein
206 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein13 g
Carbohydrates206 g
Fiber33 g
Sugars129 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium6.8 mg
Potassium3195 mg
Calcium342 mg
Iron2.6 mg
Magnesium213 mg
Phosphorus228 mg
Zinc1.3 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C489 mg
Vitamin A95 mcg
Vitamin E1.9 mg
Vitamin K2.4 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.3 mg
Folate323 mcg
Choline113 mg
Caffeine0 mg
Water1093 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 65. The excerpt below is the record exactly as published.
Fruit Harlequin. If strawberries are in market a box of these may be used, or raspberries can be substituted. Prepare a pineapple by shredding with a fork; cut up daintily and toss out the seeds of four oranges and slice four bananas. Before slicing the last, with the back of the knife remove the dry layer of the banana which remains on the fruit after the skin has been peeled off. Put these in alternate layers in a fruit dish, with the berries for top layer and squeeze the juice of a lemon
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