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Fruit Salad Glacé
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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
131Calories
2 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories131 kcal
Protein2 g
Carbohydrates32 g
Fiber2.3 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.7 mg
Potassium413 mg
Calcium38 mg
Iron0.7 mg
Magnesium32 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline7.9 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 102. The excerpt below is the record exactly as published.
Fruit Salad Glac^ as it is termed. The macerated fruit is mixed with a Pineapple, Lemon, Orange or Maraschino Ice and served single, or in combination with other Ices or Creams. 749.— FRUIT SALAD GLACfi. Take oranges, bananas, pineapple, peaches, cherries, strawberries or raspberries, also grapes
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