vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Salad with Dressing
From The Times cook book, no. 2, 1905
Serves 4
Other fruits may be substituted.
Presented as published in 1905. 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
555Calories
3 gProtein
15 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein2.7 g
Carbohydrates15 g
Fiber0.7 g
Sugars10 g
Total Fat54 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat25 g
Omega-32.9 g
Cholesterol68 mg
Sodium385 mg
Potassium222 mg
Calcium80 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C1.9 mg
Vitamin A120 mcg
Vitamin E2.2 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4.7 mcg
Choline30 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 46. The excerpt below is the record exactly as published.
FRUIT SALADS WITH DRESS- ING. Mrs. Kloeckner, 709 Locust street, Pasa- dena, Cal.— Fruits agreeable to each other may be blended, such as banana and orange, white grapes and orange, apple and celery. Three parts celery to one part apple covered with mayonnaise into which you have stirred an equal quantity of stiffly whipped cream, may be served at dinner. Shaddocks may be served on lettuce leaves covered with French dressing. As the inside lining of the fruit is bitter, cut in halves crosswise, and with a spoon remove the pulp and seeds. Use lemon for acid in salads
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.