Fruit Salad

Name: Fruit Salad
Ingredients: half a pound of sugar; a gill of water; a thin piece of rind of lemon; a mixture of fruits, such as cherries, strawberries, raspberries, pieces of pineapple, melon, apricot, currants, grapes, plums, greengages; two tablespoonfuls of noyeau or brandy; A little sifted sugar

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1052Calories

2 gProtein

276 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1052 kcal

Protein1.7 g

Carbohydrates276 g

Fiber11 g

Sugars240 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium107 mg

Potassium252 mg

Calcium153 mg

Iron1.1 mg

Magnesium21 mg

Phosphorus21 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C276 mg

Vitamin A475 mcg

Vitamin E7.6 mg

Vitamin K2.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline32 mg

Caffeine0 mg

Water618 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Fruit Salad. Make a syrup with half a pound of sugar, and a gill of water, and a thin piece of rind of lemon ; when the syrup is boiled thick, and is cold, have 28 PUDDINGS AND PASTRY ready a mixture of fruits, such as cherries (stoned), strawberries, raspberries, pieces of pineapple, melon, apricot, currants, grapes, plums, greengages, etc., which must be piled up on a glass dish, arranging them tastily ; then pour over the syrup, into which two tablespoonfuls of noyeau or brandy has been put. A little sifted sugar

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