Fruit Salad
From The Elm City cook book, 1896
Presented as published in 1896. 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
2767Calories
31 gProtein
677 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2767 kcal
Protein31 g
Carbohydrates677 g
Fiber5.2 g
Sugars603 g
Total Fat4.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1154 mg
Potassium144 mg
Calcium338 mg
Iron32 mg
Magnesium41 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate136 mcg
Choline23 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 16. The excerpt below is the record exactly as published.
FRUIT SALAD. Make a lemon jelly in this way: To a package of Gelatine add one pint cold water and juice of four lemons. Let stand an hour. Now add one pint boiling water and three cups sugar
Cook this with the app: pantry check, scaling, and the assistant.