Fruit Salad
From Public school household science, 1905
Strawberries, apples, or Malaga grapes may also be used.
Presented as published in 1905. 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
327Calories
4 gProtein
84 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories327 kcal
Protein4.4 g
Carbohydrates84 g
Fiber11 g
Sugars54 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5.4 mg
Potassium1056 mg
Calcium108 mg
Iron1.3 mg
Magnesium86 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.4 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C218 mg
Vitamin A31 mcg
Vitamin E0.4 mg
Vitamin K2.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate127 mcg
Choline41 mg
Caffeine0 mg
Water448 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 14. The excerpt below is the record exactly as published.
FRUIT SALAD. Arrange alternate layers of shredded pineapple, sliced banana and sliced oranges, sprinkling each layer with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.