Fruit Salad
From The Central cook book, 1924
Miss Lovint Murcuison.
Presented as published in 1924. 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
280Calories
10 gProtein
30 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein10 g
Carbohydrates30 g
Fiber3.8 g
Sugars4.3 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium97 mg
Potassium1043 mg
Calcium166 mg
Iron1.3 mg
Magnesium115 mg
Phosphorus252 mg
Zinc1.9 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E7.3 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water579 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.
Fruit Salad Cut shredded grapefruit in pieces about three-fourths inch thick. Cut slice of pineapple in one-half inch cubes. Marinate each separately. Drain and add a few marshmallows cut in small pieces, and a few shredded almonds. Serve on lettuce leaf with mayonnaise, garnish with a maraschino cherry
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