Fruit Salad No. 2

Name: Fruit Salad No. 2
Ingredients: 1 can peaches or apricots; 1 package gelatine; 1 can pineapple; 1 can white cherries; Marshmallows

From Anson County cook book, 1928

Presented as published in 1928. 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

99Calories

24 gProtein

1 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories99 kcal

Protein24 g

Carbohydrates1.3 g

Fiber0.2 g

Sugars1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium55 mg

Potassium22 mg

Calcium16 mg

Iron0.3 mg

Magnesium7 mg

Phosphorus13 mg

Zinc0 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate8.7 mcg

Choline11 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 29. The excerpt below is the record exactly as published.

FRUIT SALAD NO. 2 1 can peaches or apricots 1 package gelatine 1 can pineapple 1 can white cherries Marsh mallows. Place in large pan, 1 layer pineapple, 1 layer peaches or apricots, 1 layer- white cherries, 1 layer chopped marshmallows

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