vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fruit Salad No. 1
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. L. T. Patillo.
Presented as published in 1921. 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
92Calories
5 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein4.8 g
Carbohydrates20 g
Fiber3 g
Sugars16 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.8 mg
Potassium234 mg
Calcium53 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate38 mcg
Choline12 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 31. The excerpt below is the record exactly as published.
FRUIT SALAD NO. 1. 1 can pineapple. 4 oranges. 1 can white cherries. 1 pk. gelatine. 1 cup cold water. 2 tbls. sugar
Cook this with the app: pantry check, scaling, and the assistant.