Fruit Salad
From Recipes for high-class cookery, 1912
Instead of making a syrup, the fruit may be arranged in layers in the salad bowl, and a little sugar and liqueur sprinkled over each layer. Place on ice for several hours before using.
Presented as published in 1912. 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
1486Calories
10 gProtein
377 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1486 kcal
Protein9.7 g
Carbohydrates377 g
Fiber17 g
Sugars334 g
Total Fat3.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium29 mg
Potassium2202 mg
Calcium144 mg
Iron2.5 mg
Magnesium138 mg
Phosphorus208 mg
Zinc1.3 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C189 mg
Vitamin A89 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate148 mcg
Choline38 mg
Caffeine0 mg
Water1088 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 20. The excerpt below is the record exactly as published.
FRUIT SALAD. Fruit Mixture. 1 small bunch black grapes. 1 „ » green grapes. 1 tangerine orange. 2 bananas. 6 French plums. 1 dozen cherries. 3-4 pieces preserved fruit. J lb. loaf sugar. ^ pint water. A little lemon juice. Syrup. t gill rum, brandy, or maraschino
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