Fruit Salad

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

From Paper-bag cookery, 1911

Presented as published in 1911. 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

729Calories

9 gProtein

178 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein9.1 g

Carbohydrates178 g

Fiber23 g

Sugars113 g

Total Fat2.3 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium4.9 mg

Potassium2533 mg

Calcium177 mg

Iron1.7 mg

Magnesium173 mg

Phosphorus176 mg

Zinc1.1 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C241 mg

Vitamin A58 mcg

Vitamin E1.2 mg

Vitamin K3.5 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.4 mg

Folate204 mcg

Choline83 mg

Caffeine0 mg

Alcohol4.6 g

Water838 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 31. 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 Hamburg grapes, ditto strawberries, an apple, two large oranges. Pinch each grape slightly. Hull the strawberries and peel and slice the apple very thinly. Mix all well together in a deep bowl. Add to them the contents of a small bottle of raspberry syrup 98 SOYER’S PAPER-BAG COOKERY and a tablespoonful of brandy

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