Fruit Salad (Sweet)
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
386Calories
6 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein5.6 g
Carbohydrates96 g
Fiber9.9 g
Sugars63 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium20 mg
Potassium1335 mg
Calcium151 mg
Iron2.1 mg
Magnesium107 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C358 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate109 mcg
Choline24 mg
Caffeine0 mg
Water643 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 29. The excerpt below is the record exactly as published.
FRUIT SALAD (SWEET). 1 c. shredded pineapple. 1 banana. 1 orange. 1 c. strawberries
Cook this with the app: pantry check, scaling, and the assistant.