Fruit Salad

Name: Fruit Salad
Ingredients: Two grapefruits; 6 oranges; I can of sliced pine- apple; and a few cherries stuffed with nuts.; Dressing for same salad; yolks 3 eggs; % teaspoon flour; 1 tablespoon of butter; % cup of sugar; % cup of vinegar; season with red pepper; When cold, and just before serving, add % pint of whipped cream.

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

638Calories

19 gProtein

105 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories638 kcal

Protein19 g

Carbohydrates105 g

Fiber0.2 g

Sugars102 g

Total Fat26 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol589 mg

Sodium218 mg

Potassium266 mg

Calcium96 mg

Iron2.8 mg

Magnesium23 mg

Phosphorus312 mg

Zinc2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C22 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.4 mg

Folate80 mcg

Choline441 mg

Caffeine0 mg

Water250 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 10. The excerpt below is the record exactly as published.

FRUIT SALAD Two grapefruits, 6 oranges, I can of sliced pine- apple, cut in large pieces, and a few cherries stuffed with nuts. Dressing for same salad; yolks 3 eggs, % teaspoon flour, 1 tablespoon of butter, % cup of sugar, % cup of vinegar; season with red pepper; cook in double boiler, and stir until thick. When cold, and just before serving, add % pint of whipped cream;

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