Fruit Salad

Name: Fruit Salad
Ingredients: Slice 6 oranges; 6 bananas; i pineapple; Squeeze the juice of 3 more oranges; Sprinkle with powdered sugar; add sherry wine, if desired

From Delicate dishes, 1896

Serve chilled.

Presented as published in 1896. 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

1402Calories

23 gProtein

355 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1402 kcal

Protein23 g

Carbohydrates355 g

Fiber58 g

Sugars239 g

Total Fat4.3 g

Saturated Fat1 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium7.2 mg

Potassium5510 mg

Calcium684 mg

Iron3.5 mg

Magnesium356 mg

Phosphorus385 mg

Zinc2.2 mg

Copper1.3 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C924 mg

Vitamin A200 mcg

Vitamin E3.6 mg

Vitamin K3.6 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)9.4 mg

Folate630 mcg

Choline207 mg

Caffeine0 mg

Water1945 g

As published

This recipe was extracted from Delicate dishes (1896), page 35. The excerpt below is the record exactly as published.

FRUIT SALAD. Slice 6 oranges, 6 bananas and i pineapple, and mix together. Squeeze the juice of 3 more oranges over. Sprinkle with powdered sugar and add sherry wine, if desired

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