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Fruit Salad No. 2

Name: Fruit Salad No. 2
Yield: 4 servings
Ingredients: Four bananas; % pineapple; 4 plums; 1 cup sugar; 3 oranges; 3 peaches fresh or canned; 34 pound of grapes; juice of lemons

From Magnet users cook book, 1920

Serves 4

Recipe by Miss L. A. Simms, Bruno, Sask.

Presented as published in 1920. 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

469Calories

4 gProtein

120 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories469 kcal

Protein3.9 g

Carbohydrates120 g

Fiber8.6 g

Sugars100 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium5.9 mg

Potassium989 mg

Calcium75 mg

Iron1 mg

Magnesium59 mg

Phosphorus79 mg

Zinc0.5 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C95 mg

Vitamin A39 mcg

Vitamin E0.7 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate72 mcg

Choline30 mg

Caffeine0 mg

Water365 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 10. The excerpt below is the record exactly as published.

FRUIT SALAD No. 2. Four bananas, % pineapple, 4 plums, 1 cup sugar, 3 oranges, 3 peaches fresh or canned, 34 pound of grapes, juice of lemons

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