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Fruit Salad (No. 2)

Name: Fruit Salad (No. 2)
Yield: 2 servings
Ingredients: 1^ pints cut celery; ^ pint cut pineapple; ^ pint shelled pecans; Use mayonnaise or French dressing; with sugar; and red pepper in it

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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

556Calories

8 gProtein

33 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories556 kcal

Protein8.2 g

Carbohydrates33 g

Fiber5 g

Sugars11 g

Total Fat44 g

Saturated Fat3.8 g

Monounsaturated Fat23 g

Polyunsaturated Fat14 g

Cholesterol0 mg

Sodium329 mg

Potassium1229 mg

Calcium203 mg

Iron1.7 mg

Magnesium111 mg

Phosphorus231 mg

Zinc2.8 mg

Copper0.7 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A3.4 mcg

Vitamin E0 mg

Vitamin K3.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate20 mcg

Choline6.2 mg

Caffeine0 mg

Water419 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 43. The excerpt below is the record exactly as published.

FRUIT SALAD (No. 2) Mrs. James E. Clay 1^ pints cut celery, f pint cut pineapple, ^ pint shelled pecans. Use mayonnaise or French dressing with sugar and red pepper in it

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