vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
481Calories
1 gProtein
17 gCarbs
47 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein0.9 g
Carbohydrates17 g
Fiber0.8 g
Sugars14 g
Total Fat47 g
Saturated Fat6.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat27 g
Cholesterol0 mg
Sodium292 mg
Potassium199 mg
Calcium18 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A1.7 mcg
Vitamin E7.1 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate10 mcg
Choline3.5 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 115. The excerpt below is the record exactly as published.
Fruit Salad. Take an equal quantity of fresh pineapple, and fresh cherries 13 194 KENTUCKY RECEIPT BOOK. seeded, reserving all juice from the latter. Mix, and place on crisp lettuce, and cover with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.