Fruit Salad

Name: Fruit Salad
Ingredients: 6 oranges cut in pieces; 3 bananas cut in dice; 1 small can of sliced pineapple cut in pieces; 1-3 of a cup of shelled pecans (chill)

From The Federation cook book, 1910

Recipe attributed to B. L. TURNER.

Presented as published in 1910. 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

1121Calories

18 gProtein

214 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories1121 kcal

Protein18 g

Carbohydrates214 g

Fiber38 g

Sugars145 g

Total Fat31 g

Saturated Fat3.1 g

Monounsaturated Fat16 g

Polyunsaturated Fat9.5 g

Cholesterol0 mg

Sodium3.6 mg

Potassium3384 mg

Calcium471 mg

Iron2.9 mg

Magnesium245 mg

Phosphorus329 mg

Zinc2.8 mg

Copper1.1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C606 mg

Vitamin A130 mcg

Vitamin E2.3 mg

Vitamin K3.4 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.8 mg

Folate396 mcg

Choline126 mg

Caffeine0 mg

Water1208 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.

Fruit Salad 6 oranges cut in pieces 3 bananas cut in dice 1 small can of sliced pineapple cut in pieces 1-3 of a cup of shelled pecans (chill)

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