Fruit Salad (Summer)

Name: Fruit Salad (Summer)
Ingredients: Take about a quart of strawberries; A gill Lemon Jelly; about a gill of cherries; a couple of sliced bananas; half a gill each of melon; half a gill each of pineapple

From A manual of gelatine cookery, 1904

Serve with biscuits, cream, and sugar.

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

1083Calories

11 gProtein

260 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1083 kcal

Protein11 g

Carbohydrates260 g

Fiber9.3 g

Sugars170 g

Total Fat3.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium62 mg

Potassium2649 mg

Calcium212 mg

Iron4.1 mg

Magnesium199 mg

Phosphorus310 mg

Zinc1.6 mg

Copper0.8 mg

Manganese4.6 mg

Vitamin D0 mcg

Vitamin C617 mg

Vitamin A8.9 mcg

Vitamin E0.4 mg

Vitamin K1.6 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate76 mcg

Choline43 mg

Caffeine0 mg

Water1150 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 8. The excerpt below is the record exactly as published.

FRUIT SALAD (SUMMER). Bananas. Syrup. Liqueur. A gill Lemon Jelly (Recipe i). Other fruits as below. Raspberries. Currants. Cherries. Pineapple. Strawberries. Melon. Take about a quart of strawberries, raspberries, and currants mixed, using two or three kinds of the latter ; add about a gill of cherries, red and white, stoned and fully ripe ; mix with them a couple of sliced bananas and half a gill each of melon

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