Fruit Salad
From The Fredericksburg home kitchen cook book, 1921
Recipe by Miss Olga Von Hagen.
Presented as published in 1921. 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
385Calories
6 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein6 g
Carbohydrates99 g
Fiber17 g
Sugars78 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium0.9 mg
Potassium1238 mg
Calcium237 mg
Iron0.9 mg
Magnesium72 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C338 mg
Vitamin A66 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate178 mcg
Choline56 mg
Caffeine0 mg
Water702 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.
Fruit Salad Dressing. y2 cup sugar; y2 teaspoon mustard; y2 teaspoon salt; ^teaspoon cayenne; 4 tablespoonfuls butter; 4 tablespoonfuls vinegar; 1 cup whipped cream; 3 yolks of eggs. Mix seasoning with butter melted, add eggs and vinegar, boil in a pan of water until thick; when cold, add cup of cream. MISS ANNA GOLD. Fruit Salad. 1 grape fruit; 3 oranges; 3 slices pineapple; 12 marshmallows ; 14 CUP °f chopped nut meats; 1 apple
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