Fruit Salad
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
195Calories
3 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein3 g
Carbohydrates49 g
Fiber7.4 g
Sugars32 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.6 mg
Potassium758 mg
Calcium78 mg
Iron0.5 mg
Magnesium51 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C109 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate78 mcg
Choline27 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 15. The excerpt below is the record exactly as published.
Fruit Salad Cut pineapple, oranges, bananas, and white grapes in small pieces, mix well, and let stand 2 hrs.
Cook this with the app: pantry check, scaling, and the assistant.