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Fruit Salad

Name: Fruit Salad
Yield: 3 servings
Ingredients: Two oranges; 2 apples; 2 bananas; 1/2 can of pineapple; the yolks of 3 eggs; 3 tablespoons of vinegar; 1 tablespoon of sugar; 1/4 of mustard; a pinch of red pepper; a teacup of whipped cream

From The Henderson cook book, 1914

Serves 3

Recipe by Mrs. D. Y. Cooper, Jr.

Presented as published in 1914. 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

578Calories

13 gProtein

63 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein13 g

Carbohydrates63 g

Fiber6.8 g

Sugars44 g

Total Fat32 g

Saturated Fat11 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol59 mg

Sodium30 mg

Potassium752 mg

Calcium140 mg

Iron0.5 mg

Magnesium50 mg

Phosphorus122 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C89 mg

Vitamin A165 mcg

Vitamin E3.7 mg

Vitamin K2.7 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate59 mcg

Choline35 mg

Caffeine0 mg

Water369 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 27. The excerpt below is the record exactly as published.

FRUIT SALAD. Two oranges, 2 apples, 2 bananas, i/o can of pineapple cut fine. Dressing. — The yolks of 3 eggs well beaten, 3 table- spoons of vinegar, 1 tablespoon of sugar, *4 °f mustard, a pinch of red pepper. Cook in double boiler; let cool and add a teacup of whipped cream

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