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Fruit Salad

Name: Fruit Salad
Yield: 5 servings
Ingredients: one package Plymouth Rock gelatine; a pint of cold water; the juice of four lemons; the grated rind of one; one pint boiling water; two cups sugar; one pound white grapes, seeded; one-half pound candied pineapple; one-half pound candied cherries, cut in pieces

From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901

Serves 5

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

633Calories

7 gProtein

155 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories633 kcal

Protein7 g

Carbohydrates155 g

Fiber3 g

Sugars135 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium282 mg

Potassium175 mg

Calcium93 mg

Iron6.9 mg

Magnesium21 mg

Phosphorus36 mg

Zinc0.2 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A2 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate39 mcg

Choline9.1 mg

Caffeine0 mg

Water312 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 70. The excerpt below is the record exactly as published.

Fruit Salad. — To one package Ply- mouth Rock gelatine, add a pint of cold water, the juice of four lemons, the grated rind of one. Let stand one hour. Add one pint boiling water, two cups sugar. Let boil and strain through a cloth into a mold. When about to congeal stir in fruit. One pound -white grapes, seeded, one-half pound candied pineapple, one-half pound candied cherries, cut in pieces

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