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Fruit Salad
From The New century cook book, 1899
Serves 4
Mrs. Webb Smith, LaFayette, Ind.
Presented as published in 1899. 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
652Calories
9 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein9.2 g
Carbohydrates160 g
Fiber7.5 g
Sugars135 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium150 mg
Potassium754 mg
Calcium128 mg
Iron4.7 mg
Magnesium56 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C134 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate102 mcg
Choline30 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 53. The excerpt below is the record exactly as published.
fruit salad and cover the top with whipped cream, dropping a few candied cherries over the top. Mrs. Watson. Fruit Salad. One box Plymouth Rock gelatine, dissolved in cup of pine apple juice, let stand for two hours, then pour in this one cup of boiling water, add two cups sugar and let all dissolve, then add one can pineapple cut in pieces, three bananas sliced thin, four oranges
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