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Fruit Salad (Salade de Fruits) a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 3
Serve with any kind of meat, birds, or cold dishes.
Presented as published in 1918. 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
526Calories
13 gProtein
71 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein13 g
Carbohydrates71 g
Fiber9.5 g
Sugars47 g
Total Fat24 g
Saturated Fat1.9 g
Monounsaturated Fat15 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium1034 mg
Calcium233 mg
Iron2.5 mg
Magnesium164 mg
Phosphorus314 mg
Zinc2.2 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A4.3 mcg
Vitamin E12 mg
Vitamin K50 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate22 mcg
Choline33 mg
Caffeine0 mg
Water444 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 448. The excerpt below is the record exactly as published.
Fruit Salad ( Salade de Fruits ) a l’Aurore Dress a salad bowl or a small glass or silver platter with the heart of lettuce; place in a circle slices of grape fruit and oranges; cut the centre out of the orange and the grape fruit with a sharp knife or cutter; leave a round hole in each slice. In the meantime, cut celery (that has been left in ice water until very crisp) in julienne style; mix with apples that have been cut in the same way; add some aurorian dressing; put in the centre of the dish, showing the grape fruit and apples all around; then fill each slice with straw¬ berries, grapes, or maraschino cherries and decorate with whole 304 THE SWEDISH, FRENCH, strawberries; put the dressing on top and sprinkle with chopped nuts
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