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Fruit Salad
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Other fruits can be used if pawpaw and granadillas are unavailable.
Presented as published in 1899. 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
531Calories
6 gProtein
135 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories531 kcal
Protein5.7 g
Carbohydrates135 g
Fiber18 g
Sugars100 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium17 mg
Potassium1435 mg
Calcium104 mg
Iron1.7 mg
Magnesium95 mg
Phosphorus134 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C147 mg
Vitamin A63 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate114 mcg
Choline47 mg
Caffeine0 mg
Water587 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 128. The excerpt below is the record exactly as published.
FEUIT SALAD. 3 apples 2 or 3 oranges 1 small pineapple 4 granadillas (or 1 2 passion 1 small pawpaw fruit) 3 bananas 1 tin Skinner's Cape goose- ^ pt. wine (hock or sherry) berries 4 tablespoonfuls of sugar
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