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Fruit Salad

Name: Fruit Salad
Yield: 3 servings
Ingredients: four peeled and thinly-sliced bananas; half a pound of well-washed and dried black grapes; ditto strawberries; an apple; two large oranges; contents of a small bottle of raspberry syrup; a tablespoonful of brandy

From Soyer's standard cookery, 1912

Serves 3

Presented as published in 1912. 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

516Calories

18 gProtein

103 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories516 kcal

Protein18 g

Carbohydrates103 g

Fiber15 g

Sugars41 g

Total Fat5.4 g

Saturated Fat0.7 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium20 mg

Potassium1347 mg

Calcium81 mg

Iron4 mg

Magnesium118 mg

Phosphorus258 mg

Zinc2.5 mg

Copper0.7 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A12 mcg

Vitamin E0.9 mg

Vitamin K8 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate464 mcg

Choline96 mg

Caffeine0 mg

Alcohol1.5 g

Water278 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 222. The excerpt below is the record exactly as published.

Fruit Salad. Take four peeled and thinly-sliced bananas, half a pound of well-washed and dried black grapes, ditto strawberries, an apple, two large oranges. Pinch each grape slightly. Hull the strawberries and peel and slice the apple and oranges very thinly. Mix all well together in a deep bowl. Add to them the contents of a small bottle of raspberry syrup and a tablespoonful of brandy

Cook this with the app: pantry check, scaling, and the assistant.