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Fruit Salad

Name: Fruit Salad
Yield: 1 servings
Ingredients: Yz Cup Chopped Walnuts; 2 Apples, Sliced Thin; Yz Cup Chopped Celery

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. 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

641Calories

11 gProtein

57 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories641 kcal

Protein11 g

Carbohydrates57 g

Fiber7.9 g

Sugars36 g

Total Fat44 g

Saturated Fat3.8 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat30 g

Cholesterol0 mg

Sodium109 mg

Potassium883 mg

Calcium124 mg

Iron1.6 mg

Magnesium114 mg

Phosphorus288 mg

Zinc2 mg

Copper0.9 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K3.2 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate0 mcg

Choline12 mg

Caffeine0 mg

Water421 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 52. The excerpt below is the record exactly as published.

FRUIT SALAD Yz Cup Chopped Walnuts 2 Apples, Sliced Thin Yz Cup Chopped Celery

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