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Fruit Salad or Aspic
From Atlanta women's club cook book, 1921
Serves 1
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
515Calories
14 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories515 kcal
Protein14 g
Carbohydrates120 g
Fiber10 g
Sugars106 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium39 mg
Potassium322 mg
Calcium146 mg
Iron1.8 mg
Magnesium39 mg
Phosphorus32 mg
Zinc0.8 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C131 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate45 mcg
Choline28 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 35. The excerpt below is the record exactly as published.
FRUIT SALAD OR ASPIC. 1/2 pkg. gelatine. 1 cup maraschino cherries. 1 cup chopped pineapple. 1 small can sliced peaches
Cook this with the app: pantry check, scaling, and the assistant.