vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad
From Kentucky receipt book, 1903
Serves 7
Enough for fifteen guests.
Presented as published in 1903. 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
450Calories
5 gProtein
114 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein5.2 g
Carbohydrates114 g
Fiber13 g
Sugars84 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.8 mg
Potassium1307 mg
Calcium136 mg
Iron0.9 mg
Magnesium88 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A40 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate135 mcg
Choline47 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.
Fruit Salad. One dozen oranges, 1 dozen bananas, 1 bottle Maraschino cher- ries, 2 fresh pineapples, 1 teacup pulverized sugar, sherry wine
Cook this with the app: pantry check, scaling, and the assistant.