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Fruit Salad
From The Toronto Cook Book, 1915
Serves 3
Presented as published in 1915. 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
714Calories
3 gProtein
184 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories714 kcal
Protein3.1 g
Carbohydrates184 g
Fiber7.6 g
Sugars166 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.6 mg
Potassium777 mg
Calcium81 mg
Iron0.6 mg
Magnesium53 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A24 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate80 mcg
Choline27 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Fruit Salad Put in the centre of a dish a pineapple pared, cored and sliced thin, yet retaining as near as possible its original shape. Peel, quarter and remove the seeds from three oranges, arrange them around the pineapple. Take three bananas, peel and cut into slices crosswise; arrange these around the oranges, and over this strew a few strawberries. Put one pint of pulverized sugar
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