Fruit Salad
From Purity flour cookbook, 1917
Grated cocoanut can be used instead of almonds; peaches and pears instead of bananas.
Presented as published in 1917. 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
4887Calories
109 gProtein
611 gCarbs
235 gFat
Full nutrition (34 nutrients)
Calories4887 kcal
Protein109 g
Carbohydrates611 g
Fiber76 g
Sugars448 g
Total Fat235 g
Saturated Fat18 g
Monounsaturated Fat142 g
Polyunsaturated Fat51 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium6207 mg
Calcium1479 mg
Iron19 mg
Magnesium1358 mg
Phosphorus2484 mg
Zinc14 mg
Copper4.8 mg
Manganese11 mg
Vitamin D0 mcg
Vitamin C510 mg
Vitamin A90 mcg
Vitamin E2 mg
Vitamin K1.8 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)22 mg
Folate338 mcg
Choline108 mg
Caffeine0 mg
Water1165 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 77. The excerpt below is the record exactly as published.
FRUIT SALAD J pound almonds. 4 oranges. 1 can pineapple. 3 bananas. i cup French cherries. 1 cup powdered sugar. Blanch the almonds and grate or chop very .fine. Pare and slice the oranges, cut pineapple in small dice. Slice the bananas, alternate layers of fruit with layers of sugar. Keserve the almonds for the top layer. Garnish with strawberries or other small bright fruit. Then add the following dressing and chill : i cup lemon juice. 2 tablespoons sherry. or, i cup lemon juice. i cup pineapple juice. 2 tablespoons of maraschino liquor. 1 cup granulated sugar
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