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Fruit Salad
From Lessons in cooking through preparation of meals, 1912
Serves 2
A few Malaga grapes halved and seeded adds greatly to the delicacy of this salad.
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
502Calories
11 gProtein
83 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein11 g
Carbohydrates83 g
Fiber13 g
Sugars50 g
Total Fat19 g
Saturated Fat1.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol0 mg
Sodium71 mg
Potassium1456 mg
Calcium195 mg
Iron2.6 mg
Magnesium187 mg
Phosphorus260 mg
Zinc1.7 mg
Copper0.7 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C82 mg
Vitamin A9.7 mcg
Vitamin E9.4 mg
Vitamin K1.8 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.3 mg
Folate80 mcg
Choline44 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 22. The excerpt below is the record exactly as published.
Fruit Salad Peel and divide into sections i orange; cut into pieces about i-inch long; slice 3 bananas with the orange and add I apple cut into small pieces. If convenient add a little canned pineapple, also a little celery cut into small pieces and 54 cup chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.