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Fruit Salad

Name: Fruit Salad
Yield: 13 servings
Ingredients: }/2 cup pecans; 14, pound marshmallows, cut in pieces; 1 pound Malaga grapes, seeded; 1 pint whipped cream; 1 pint canned pineapple

From Delta Gamma cook book, 1922

Serves 13

Serves twelve or fourteen people.

Presented as published in 1922. 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

167Calories

2 gProtein

15 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories167 kcal

Protein1.9 g

Carbohydrates15 g

Fiber0.6 g

Sugars11 g

Total Fat11 g

Saturated Fat5.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol27 mg

Sodium10 mg

Potassium118 mg

Calcium45 mg

Iron0.3 mg

Magnesium16 mg

Phosphorus46 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.1 mcg

Vitamin C2.9 mg

Vitamin A69 mcg

Vitamin E0.2 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.1 mcg

Choline7.5 mg

Caffeine0 mg

Water58 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 25. The excerpt below is the record exactly as published.

fruit salad dressing. Serves twelve or fourteen people. Lois T. Pennock (Lambda). Fruit Salad }/2 cup pecans 14, pound marshmallows, cut in pieces 1 pound Malaga grapes, seeded 1 pint whipped cream 1 pint canned pineapple

Cook this with the app: pantry check, scaling, and the assistant.