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Fruit Salad
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates5 g
Fiber0 g
Sugars5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium0.5 mg
Calcium1.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 71. The excerpt below is the record exactly as published.
Fruit Salad. — Make a syrup of sugar and water in the pro- portion of one dessert-spoon of white sugar to half a pint of water, and boil till dissolved. Have ready some oranges peeled, quartered, and cut up, also some bananas sliced, some grapes, and some pine- apple cut up small ; pour the syrup over the fruit whilst it is hot. Add a little lemon juice, and some of the juice of the pineapple squeezed in lemon squeezers
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