Fruit Salad in Lemon Cups
From The school kitchen textbook, 1915
Serve in hollowed bread blocks.
Presented as published in 1915. 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
15Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium69 mg
Calcium13 mg
Iron0.3 mg
Magnesium4 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Fruit Salad in Lemon Cups Allow one half a lemon for each serving and select such as are fine and uniform in size. Use equal portions of cherries, strawberries, and bananas, if made in summer, or of peaches, plums, and grapes, if in September. Cut off a thin slice from each end of the lemon so it will stand upright, cut in halves, and scoop out the juice and pulp and all the inner membranes, and strain the juice. Stone the cherries and halve them. Hull and clean the berries, cut them in halves, and remove the surplus seeds. Cut the bananas of the same size as the others and mix all together. If late fruits are NATURAL FOODS 97 used, peel peaches and plums and cut small ; skin and seed the grapes. Put a shake of salt and a generous sprinkling of sugar over each layer
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