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Macédoine of Fruit
From Miss Parloa's kitchen companion, 1887
Serves 3
Other fruits like peaches, strawberries, raspberries, and apricots can be used.
Presented as published in 1887. 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
526Calories
4 gProtein
135 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein4.3 g
Carbohydrates135 g
Fiber11 g
Sugars117 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.1 mg
Potassium943 mg
Calcium158 mg
Iron0.7 mg
Magnesium58 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C198 mg
Vitamin A42 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate124 mcg
Choline39 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 377. The excerpt below is the record exactly as published.
Mac6doine of Fruit. It takes but few materials and little time to make this fashionable dish for dessert. Pare half a dozen oranges, and cut them in thin slices, lengthwise. Peel two ba- nanas, and cut them in thin round slices. Put a layer of orange in a glass dish, and then one of the sliced bananas, and sprinkle with sugar and Maraschino. Continue mak- ing alternate layers until all of the fruit has been used ; then sprinkle a cupful of grated cocoanut over the dish. Half a cupful of sugar and four table-spoonfuls of Maras- chino
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