Fruit Salad
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
979Calories
15 gProtein
249 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories979 kcal
Protein15 g
Carbohydrates249 g
Fiber36 g
Sugars155 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium7.2 mg
Potassium3881 mg
Calcium324 mg
Iron2.6 mg
Magnesium266 mg
Phosphorus259 mg
Zinc1.6 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C446 mg
Vitamin A101 mcg
Vitamin E2 mg
Vitamin K3.6 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate360 mcg
Choline131 mg
Caffeine0 mg
Water1164 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 11. The excerpt below is the record exactly as published.
Fruit Salad 33 To a half gslicn of .':alad dissolve a half hex of gela- tine, in a little warm water, then add cold water, add half dozen banana's sliced, 4 oranges, i can of pineap- ple grated; sweeten to taste
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