Fruit Salad

Name: Fruit Salad
Ingredients: Six tart apples; the pulp of one and one-half dozen oranges; two pounds of blanched almonds; one pound of English walnut kernels; four bunches of celery

From Trinity cook book, 1925

Dressing serves about 28 persons.

Presented as published in 1925. 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

10632Calories

293 gProtein

771 gCarbs

774 gFat

Full nutrition (34 nutrients)

Calories10632 kcal

Protein293 g

Carbohydrates771 g

Fiber229 g

Sugars451 g

Total Fat774 g

Saturated Fat63 g

Monounsaturated Fat331 g

Polyunsaturated Fat336 g

Omega-30 g

Cholesterol0 mg

Sodium165 mg

Potassium15833 mg

Calcium4265 mg

Iron48 mg

Magnesium3478 mg

Phosphorus6626 mg

Zinc44 mg

Copper17 mg

Manganese35 mg

Vitamin D0 mcg

Vitamin C1767 mg

Vitamin A378 mcg

Vitamin E239 mg

Vitamin K14 mcg

Vitamin B66.7 mg

Vitamin B120 mcg

Thiamin (B1)5.9 mg

Riboflavin (B2)12 mg

Niacin (B3)48 mg

Folate1371 mcg

Choline782 mg

Caffeine0 mg

Water3955 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 17. The excerpt below is the record exactly as published.

FRUIT SALAD Six tart apples, the pulp of one and one-half dozen oranges, two pounds of blanched almonds, one pound of English walnut kernels, four bunches of celery

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