Fruit Salad

Name: Fruit Salad
Ingredients: 1 can Wedding Ring pineapple; 2 bananas, sliced; 4 oranges, chopped fine; 3 bunches white grapes; Make into jelly by directions, package Knox’s gelatine; using juice of the oranges and pineapple and of 2 lemons

From The Edwardsville cook book, 1906

Will keep several days.

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

620Calories

12 gProtein

161 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories620 kcal

Protein12 g

Carbohydrates161 g

Fiber29 g

Sugars104 g

Total Fat2.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium7.5 mg

Potassium2446 mg

Calcium353 mg

Iron2.6 mg

Magnesium153 mg

Phosphorus187 mg

Zinc1 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C518 mg

Vitamin A88 mcg

Vitamin E1.8 mg

Vitamin K1.2 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.8 mg

Folate286 mcg

Choline94 mg

Caffeine0 mg

Water995 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

ERUIT SALAD. (Will Keep Several Days.) Emma R. Humphrey, Lincoln, Illinois. 1 can Wedding Ring pineapple 2 bananas, sliced. and 4 oranges, chopped fine. 3 bunches white grapes. Make into jelly by directions, package Knox’s gelatine, using juice of the oranges and pineapple and of 2 lemons

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