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Fruit Salad with Prunes
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
437Calories
5 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories437 kcal
Protein4.7 g
Carbohydrates115 g
Fiber13 g
Sugars71 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium1370 mg
Calcium106 mg
Iron1.9 mg
Magnesium90 mg
Phosphorus124 mg
Zinc0.8 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A50 mcg
Vitamin E0.6 mg
Vitamin K69 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate62 mcg
Choline25 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
FRUIT SALAD WITH PRUNES. Prunes, V£ pound. Pineapple, 1 cup. Orange, 1. Banana, 1 cup. Lettuce.
Cook this with the app: pantry check, scaling, and the assistant.