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Fruit Salad
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
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
617Calories
20 gProtein
120 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein20 g
Carbohydrates120 g
Fiber0.1 g
Sugars110 g
Total Fat7.6 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol228 mg
Sodium177 mg
Potassium361 mg
Calcium43 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus241 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C83 mg
Vitamin A208 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate38 mcg
Choline155 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.
Fruit Salad. 1 cup fruit juice. !4 cup lemon juice. 1 cup sugar. 2 eggs. Grape fruit, grapes, cherries, oranges, pineapple, walnut meats
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