vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
782Calories
6 gProtein
149 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories782 kcal
Protein6.2 g
Carbohydrates149 g
Fiber8.4 g
Sugars133 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium5.6 mg
Potassium419 mg
Calcium107 mg
Iron1.6 mg
Magnesium64 mg
Phosphorus147 mg
Zinc1.1 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A10 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline14 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 54. The excerpt below is the record exactly as published.
FRUIT SALAD. Mrs. Frank A. Howe, 430 Cedar avenue, Long Beach, Cal.— Take four oranges, four lemons, four bananas, one pint can pineapple, one-half pound white grapes. Remove seeds and cut fruits; sweeten to taste, using the pineapple juice. Dissolve one box of Knox gelatine in two cups cold water. Let soak a few minutes. Then stir in two cups boiling water. When cold, or nearly so, add the sweetened and mixed fruit and let set, or, the fruit may be arranged in layers by allowing the jelly to partially set before adding fruit. Do nnr aret too stiff a jelly. NO. 79. FRUIT SALAD. Mrs. Frank Stone, 605 East California street, Pasadena. Cal. — Drain the juice from a can each of choice pears and sliced pineapple, also four large oranges cut into dice; add to this one and one- half cups sugar and boil about one-half hour, or until reduced to a thick syrup; pour this, while hot, over three-quarters of a cup of pecans or English walnuts cut into bits, and when cool add the juice of two lemons. Have the pears and pineapple cut into even pieces, and add these with the oranges and three- quarters of a cup of Maraschino cherries
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.