vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Fruit Salad No. 2
From Atlanta women's club cook book, 1921
Serves 4
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
110Calories
2 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein1.5 g
Carbohydrates16 g
Fiber0.9 g
Sugars8.7 g
Total Fat4.9 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium75 mg
Potassium323 mg
Calcium33 mg
Iron0.2 mg
Magnesium15 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A1.9 mcg
Vitamin E0.2 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.6 mcg
Choline4.4 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 4 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. 2. Celery. Seedless raisins. Apples. Lettuce. Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.