Luncheon Fruit Salad

Name: Luncheon Fruit Salad
Ingredients: Cut a seedless orange in halves; bits of banana or other fruit; chopped celery; apple

From The fun of cooking, 1915

Presented as published in 1915. 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

283Calories

3 gProtein

72 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories283 kcal

Protein3.3 g

Carbohydrates72 g

Fiber9.8 g

Sugars49 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium40 mg

Potassium1002 mg

Calcium111 mg

Iron0.6 mg

Magnesium62 mg

Phosphorus76 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C99 mg

Vitamin A27 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate55 mcg

Choline33 mg

Caffeine0 mg

Water441 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.

LUNCHEON FRUIT SALAD Cut a seedless orange in halves; take out the pulp with a spoon; use alone, or mix with bits of banana or other fruit; or use chopped celery and apple

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