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Fruit Salad (No. 3)
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
47Calories
0 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein0.3 g
Carbohydrates12 g
Fiber1.2 g
Sugars9.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium134 mg
Calcium14 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.8 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline3.1 mg
Caffeine0 mg
Water97 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. 3) Take equal parts of apples and celery
Cook this with the app: pantry check, scaling, and the assistant.