vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad
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
138Calories
2 gProtein
10 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories138 kcal
Protein1.5 g
Carbohydrates9.8 g
Fiber0.6 g
Sugars7.2 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.1 g
Cholesterol14 mg
Sodium4 mg
Potassium82 mg
Calcium26 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A34 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline3.3 mg
Caffeine0 mg
Water44 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 Salads Fruit Salad Make plain lemon jello moulds, one for each person, and cover just before serving with following dressing: Beat yolks of four eggs very light, then add four beaten whites, one cup powdered sugar, juice of two lemons, one-half teaspoon salt. Mix thoroughly and cook until thick in double boiler, add eight marshmallows, and beat, then cool. Slice pineapple and oranges and drain well and add to above just before serving. Julia B. Gould (Lambda). Fruit Salad 1 pound white grapes 1 can white cherries 1 can sliced pineapple 4 bananas 14: pound shelled pecans small bottle maraschino cherries Add one-half pint whipped cream
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