Fruit Salad (Stisser Salat)
From German cookery for the English kitchen, 1906
This salad may be varied by the addition of bananas and tinned apricots, pears and pineapples all cut into dice and their juice added.
Presented as published in 1906. 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
1127Calories
6 gProtein
290 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1127 kcal
Protein5.7 g
Carbohydrates290 g
Fiber16 g
Sugars271 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2 mg
Potassium1185 mg
Calcium229 mg
Iron0.8 mg
Magnesium64 mg
Phosphorus101 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C296 mg
Vitamin A64 mcg
Vitamin E1.1 mg
Vitamin K1.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate162 mcg
Choline53 mg
Caffeine0 mg
Water665 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 68. The excerpt below is the record exactly as published.
lb. apples. I 7 oz. sugar. | 3 large oranges
Cook this with the app: pantry check, scaling, and the assistant.