vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Fruit Salad

Name: Fruit Salad
Yield: 8 servings
Ingredients: four oranges; four lemons; four bananas; one pint can pineapple; one-half pound white grapes; one box of Knox gelatine; two cups cold water; two cups boiling water

From The Times cook book, no. 2, 1905

Serves 8

Do not let it set too stiff.

Presented as published in 1905. 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

185Calories

6 gProtein

43 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories185 kcal

Protein5.7 g

Carbohydrates43 g

Fiber5.8 g

Sugars21 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium146 mg

Potassium480 mg

Calcium96 mg

Iron4.6 mg

Magnesium36 mg

Phosphorus47 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C97 mg

Vitamin A12 mcg

Vitamin E0.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate62 mcg

Choline19 mg

Caffeine0 mg

Water301 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 54. The excerpt below is the record exactly as published.

FRUIT SALAD. Mrs. Frank A. Howe, 430 Cedar avenue, Long Beach, Cal.— Take four oranges, four lemons, four bananas, one pint can pineapple, one-half pound white grapes. Remove seeds and cut fruits; sweeten to taste, using the pineapple juice. Dissolve one box of Knox gelatine in two cups cold water. Let soak a few minutes. Then stir in two cups boiling water

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