Fruit Salad
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
1930Calories
18 gProtein
494 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1930 kcal
Protein18 g
Carbohydrates494 g
Fiber45 g
Sugars390 g
Total Fat4.4 g
Saturated Fat1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium9.7 mg
Potassium4571 mg
Calcium477 mg
Iron3.2 mg
Magnesium305 mg
Phosphorus314 mg
Zinc1.9 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C650 mg
Vitamin A141 mcg
Vitamin E2.7 mg
Vitamin K3.6 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)7.9 mg
Folate471 mcg
Choline163 mg
Caffeine0 mg
Water1499 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 49. The excerpt below is the record exactly as published.
Fruit Salad. 1 can pineapple, 1 cup sugar, 14 lemon, 6 or- -anges, 6 bananas, 1 egg. Put pineapple juice, sugar, lemon and egg in boiler. Bring to a boil, thicken with cornstarch and flavor. Slice very thin the oranges,
Cook this with the app: pantry check, scaling, and the assistant.