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Fruit Salad
From The Cook County cook book, 1912
Serves 4
A refreshing fruit salad.
Presented as published in 1912. 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
20Calories
0 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.2 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.5 g
Total Fat1.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol4.8 mg
Sodium0.5 mg
Potassium9.2 mg
Calcium6.3 mg
Iron0 mg
Magnesium0.7 mg
Phosphorus5.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline1.1 mg
Caffeine0 mg
Water3.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 316. The excerpt below is the record exactly as published.
FRUIT SALAD. — Mix together in quantities desired grape- fruit, cut in small pieces, grapes, peeled and seeded, and pineapple, diced. Serve with salad dressing to which an equal quantity of whipped cream and a teaspoon of sugar
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