vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Salad
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
505Calories
4 gProtein
102 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories505 kcal
Protein4 g
Carbohydrates102 g
Fiber0.9 g
Sugars71 g
Total Fat12 g
Saturated Fat5.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Cholesterol30 mg
Sodium99 mg
Potassium260 mg
Calcium61 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C4.4 mg
Vitamin A75 mcg
Vitamin E0.3 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.9 mcg
Choline8.9 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 39. The excerpt below is the record exactly as published.
Fruit Salad Dressing 1 tablespoonful Crisco 2 tablespoonfuls vinegar Pinch of salt 2 eggs 2 tablespoonfuls sugar Y% pint whipped cream Salad 24 marshmallows 2 juicy apples 1 can pineapple 6 oranges ! Lettuce leaves
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