Fruit Lunch
From Domestic science, principles and application, 1914
Healthy and refreshing.
Presented as published in 1914. 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
287Calories
2 gProtein
75 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein2.4 g
Carbohydrates75 g
Fiber11 g
Sugars49 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium735 mg
Calcium28 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A8.9 mcg
Vitamin E0.2 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline18 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 142. The excerpt below is the record exactly as published.
Bananas, apples pears
Cook this with the app: pantry check, scaling, and the assistant.