vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad
From The new Annie Dennis cook book, 1905
Serves 9
Presented as published in 1905. 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
381Calories
3 gProtein
89 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein3.1 g
Carbohydrates89 g
Fiber5.4 g
Sugars72 g
Total Fat2.4 g
Saturated Fat1.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium329 mg
Potassium732 mg
Calcium75 mg
Iron0.9 mg
Magnesium53 mg
Phosphorus71 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C132 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate54 mcg
Choline21 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 162. The excerpt below is the record exactly as published.
Fruit Salad Peel, slice and seed six oranges ; peel and slice six bananas ; have ready one can of grated pineapple ; cap and wash a quart of strawberries. Grate one cocoa- nut; two cupfuls of sugar; whip one quart of sweet cream. Place the ingredients in layers in a glass dish in the order named; then pour over the whole two wine glasses of sherry
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