vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Fruit Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
676Calories
12 gProtein
30 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein12 g
Carbohydrates30 g
Fiber6.6 g
Sugars13 g
Total Fat57 g
Saturated Fat5.3 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat40 g
Cholesterol0 mg
Sodium35 mg
Potassium636 mg
Calcium95 mg
Iron2 mg
Magnesium130 mg
Phosphorus302 mg
Zinc2.2 mg
Copper1 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A2 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline6.3 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 370. The excerpt below is the record exactly as published.
Fruit Salad. — Divide one large orange and two mandarins into carpels, slice two bananas, shred a small pineapple, peel and seed two dozen Malaga grapes, and shell and 329 halve a dozen English walnuts. Heap all upon crisp, delicate leaves from the heart of lettuce, and pour over them a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.