Fruit Salad and Dressing
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1253Calories
15 gProtein
316 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1253 kcal
Protein15 g
Carbohydrates316 g
Fiber32 g
Sugars202 g
Total Fat4.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium542 mg
Potassium2931 mg
Calcium420 mg
Iron18 mg
Magnesium195 mg
Phosphorus264 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C379 mg
Vitamin A81 mcg
Vitamin E1.8 mg
Vitamin K5 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)9 mg
Folate330 mcg
Choline110 mg
Caffeine0 mg
Water1492 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 47. The excerpt below is the record exactly as published.
Fruit Salad and Dressing. 38 bananas, 3 oranges, 3 apples, 1 small pineapple, nuts. Cut fruit in desired shapes and mix with dressing. Dressing—1 cup boiling water, 14 cup sugar, 1 table- spoon flour, juice of 1 lemon. Blend sugar and flour, mix with the lemon juice and add to water. Boil until thick and let stand until -eold. Garnish salad with whipped cream flavored with a little ps ale lemon juice. : pee MRS. ALBERT BRYNER. | a 78 CARBON COUNTY COOK BOOK ; Salad Dressing. Scant 14 cup sugar, 14 teaspoon salt, 14 tea- spoon mustard, 1 tablespoon flour
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