vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Fruit Salad
From San Rafael cook book, 1906, 1906
Serves 1
Make a stiff mayonnaise for best results.
Presented as published in 1906. 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
695Calories
14 gProtein
104 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein14 g
Carbohydrates104 g
Fiber13 g
Sugars63 g
Total Fat29 g
Saturated Fat7.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat13 g
Cholesterol30 mg
Sodium25 mg
Potassium1454 mg
Calcium138 mg
Iron1.9 mg
Magnesium129 mg
Phosphorus222 mg
Zinc1.4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.8 mg
Folate93 mcg
Choline30 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
FRUIT SALAD— Mrs. O. J. Short. Chop in small cubes 1 orange, 1 apple, 2 bananas and some celery; place on lettuce leaves, sprinkle with walnuts and serve with the fol- lowing 'dressing: Make a stiff mayonnaise; add beaten white of 1 egg and 2 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.