Fruit Salad

Name: Fruit Salad
Ingredients: Eight ounces of Sugar; Half an ounce of chopped Almonds; Half an ounce of Pistachio Nuts; One pint of cold Water; A few Cherries, Bananas, Apricots, Strawberries, &c.

From The Apsley cookery book, 1905

Presented as published in 1905. 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

1040Calories

6 gProtein

233 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories1040 kcal

Protein5.9 g

Carbohydrates233 g

Fiber2.8 g

Sugars227 g

Total Fat14 g

Saturated Fat0.5 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium21 mg

Potassium243 mg

Calcium71 mg

Iron1.1 mg

Magnesium59 mg

Phosphorus139 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E3.6 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.5 mg

Folate6.2 mcg

Choline7.4 mg

Caffeine0 mg

Water474 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 90. The excerpt below is the record exactly as published.

Fruit Salad. Ingredients. Eight ounces of Sugar. Half an ounce of chopped Almonds. Half an ounce of Pistachio Nuts. One pint of cold Water. A few Cherries, Bananas, Apricots, Strawberries, &c.

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