vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hungarian Fruit Salad
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
204Calories
2 gProtein
37 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein2.3 g
Carbohydrates37 g
Fiber2.5 g
Sugars26 g
Total Fat6 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium67 mg
Potassium569 mg
Calcium55 mg
Iron0.4 mg
Magnesium41 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A24 mcg
Vitamin E0.5 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline11 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 214. The excerpt below is the record exactly as published.
HUNGARIAN FRUIT SALAD 1 cup crushed pineapple, drained French Fruit Dressing * (p. 488) or 1 cup banana slices Cream Mayonnaise (p. 491) 1 cup tangerine sections Lettuce
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