Fruit Mold
From Use and preparation of food, 1919
Presented as published in 1919. 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
1886Calories
24 gProtein
303 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories1886 kcal
Protein24 g
Carbohydrates303 g
Fiber0.5 g
Sugars245 g
Total Fat68 g
Saturated Fat41 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol236 mg
Sodium207 mg
Potassium1092 mg
Calcium850 mg
Iron1.1 mg
Magnesium85 mg
Phosphorus705 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.6 mcg
Vitamin C0 mg
Vitamin A596 mcg
Vitamin E1.7 mg
Vitamin K4.5 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate9.3 mcg
Choline127 mg
Caffeine0 mg
Water582 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 20. The excerpt below is the record exactly as published.
FRUIT MOLD. Whipped cream, 1 cup. Milk, 2 cups. Minute tapioca, 6 level tablespoons. Sugar, i cup. Vanilla, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.