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Fruit Salad
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
116Calories
1 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein1.5 g
Carbohydrates30 g
Fiber3.4 g
Sugars17 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.5 mg
Potassium464 mg
Calcium9 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline13 mg
Caffeine0 mg
Water112 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 111. The excerpt below is the record exactly as published.
Fruit Salad Manhattan Pudding Coffee *Fruit Salad—Mix equal parts shredded fresh or preserved pine- apple, bananas in small pieces, and sections tangerines, and marinate together in French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing
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