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Fruit Salad
From Scientific cooking with scientific methods, 1911
Serves 1
Strawberries are a nice addition to this salad, also pitted cherries and grapes.
Presented as published in 1911. 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
323Calories
3 gProtein
84 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein3.5 g
Carbohydrates84 g
Fiber8.1 g
Sugars61 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium3 mg
Potassium886 mg
Calcium88 mg
Iron0.7 mg
Magnesium59 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C157 mg
Vitamin A24 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate103 mcg
Choline33 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 111. The excerpt below is the record exactly as published.
Fruit Salad. Use alternate layers of pineapple, bananas and oranges, a little lemon juice, and sprinkle with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.