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Fruit Salad
From Atlanta women's club cook book, 1921
Serves 2
Recipe by Mrs. B. M. Boykin, President Atlanta Woman's club.
Presented as published in 1921. 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
408Calories
8 gProtein
97 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein7.9 g
Carbohydrates97 g
Fiber7.7 g
Sugars79 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium164 mg
Potassium327 mg
Calcium114 mg
Iron5.3 mg
Magnesium29 mg
Phosphorus36 mg
Zinc0.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C175 mg
Vitamin A23 mcg
Vitamin E0.9 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate42 mcg
Choline21 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
FRUIT SALAD. 1 small can pears. 1/, cup mayonnaise. 1 small can white cherries. li/2 cups whipped cream. 1 small can sliced pineapple. 64 ATLANTA WOMAN'S CLUB COOK BOOK Drain juice from fruit; cut into pieces pears and pineapple and stone the cherries. Add mayonnaise and whipped cream and freeze immediately. Serve on lettuce leaf with mayonnaise. Add nuts if desired. Mrs. J. E. McRee, (The Daffodil). FROZEN SALAD. 6 bananas. % cup sugar. 2 cans pineapple No. 2. Ipt. mayonnaise. 4 lemons. 2 cups hot water. 2 tbls. gelatine. Dissolve gelatine in cold water ; add hot water, sugar and lemon juice. When half congealed, add cut up bananas, pineapple and mayonnaise, stir. Pack in ice and salt and leave until frozen. Mrs, J. W. Hardwick. COOKED OR CANNED PEAR SALAD. 1 can pears. Whipped cream. Chopped celery. Walnut meats. Mayonnaise. Serve on individual plates ; one half of large pear sprinkled with nuts, chopped celery and mayonnaise dressing to which has been added considerable rich whipped cream. Miss Ella Shaunty. Springfield, Ky. VEGETABLE SALAD. 2 cups green or can peas. 1 cup chopped celery. 2 cups diced potatoes. 1 t-spoon salt. 1 cup diced carrots. !/> t-spoon paprika. Mix and serve with cooked dressing on lettuce. Mrs. T. L. Mudd. St. Louis, Mo. FRUIT SALAD. 1/2 pkg- gelatine. 1 cup chopped pineapple. 1 cup maraschino cherries. 1 cup sliced peaches. 1/2 cup boiling water
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