Fruit Salad
From Blue Ribbon cook book, 1905
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
3987Calories
28 gProtein
538 gCarbs
201 gFat
Full nutrition (33 nutrients)
Calories3987 kcal
Protein28 g
Carbohydrates538 g
Fiber32 g
Sugars420 g
Total Fat201 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat61 g
Cholesterol0 mg
Sodium11680 mg
Potassium3226 mg
Calcium248 mg
Iron6.9 mg
Magnesium378 mg
Phosphorus619 mg
Zinc4.6 mg
Copper2.1 mg
Manganese5.9 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A24 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B63.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate144 mcg
Choline76 mg
Caffeine0 mg
Water1320 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 7. The excerpt below is the record exactly as published.
Fruit Salad 1 c. walnuts 2 c. cubed celery 6 bananas 1 qt. salad dressing lf lb. candied cherries
Cook this with the app: pantry check, scaling, and the assistant.