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Macedoine Fruit Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
463Calories
6 gProtein
99 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories463 kcal
Protein6 g
Carbohydrates99 g
Fiber8.7 g
Sugars81 g
Total Fat8.5 g
Saturated Fat0.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium688 mg
Calcium113 mg
Iron1.3 mg
Magnesium80 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A16 mcg
Vitamin E4.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate63 mcg
Choline29 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 71. The excerpt below is the record exactly as published.
MACEDOINE FRUIT SALAD. (I) 1 c. orange sections freed from white skin, 1 c. banana cut in slices, 1 c. Malaga grapes cut in halves and seeds removed, y± c- candied cherries cut in halves, 14 c. blanched almonds, ]/2 c- powdered sugar, juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.