Fruit Salad

Name: Fruit Salad
Ingredients: Drain juice from 1 can white cherries; and 1 can sliced pineapple; 1 pound marshmallows, cut in quarters.; Add one cup blanched almonds, dit,; Beat four egg yolks,; add 1/3 cup milk,; add 1 tsp. salt,; 1/4 tsp. mustard,; juice 1 lemon.

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. C. C. Holt

Presented as published in 1948. 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

2265Calories

39 gProtein

411 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories2265 kcal

Protein39 g

Carbohydrates411 g

Fiber19 g

Sugars274 g

Total Fat68 g

Saturated Fat6.7 g

Monounsaturated Fat41 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol9.7 mg

Sodium2745 mg

Potassium1238 mg

Calcium486 mg

Iron6.5 mg

Magnesium373 mg

Phosphorus751 mg

Zinc4.6 mg

Copper1.8 mg

Manganese2.9 mg

Vitamin D0.8 mcg

Vitamin C54 mg

Vitamin A27 mcg

Vitamin E33 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.2 mg

Folate72 mcg

Choline87 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 64. The excerpt below is the record exactly as published.

FRUIT SALAD Drain juic© from 1 can white cherries and 1 can sliced pineapple 1 pound marshmallows, cut in quarters. Add" one cup blanched almonds, dit, Cut into pieces *>t too small. Mlx WUQ tollowmg dressing: Beat four egg yolks, add 1/3 cur, milk, stir and add 1 tsp. salt, V4 tsp. mustard, juice ] lemon.

Cook this with the app: pantry check, scaling, and the assistant.