Macedoine of Fruit
From Recipes for high-class cookery, 1912
The fruit used may be varied according to what is in season, strawberries, raspberries, fresh cherries, etc., being used when possible.
Presented as published in 1912. 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
755Calories
20 gProtein
168 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories755 kcal
Protein20 g
Carbohydrates168 g
Fiber21 g
Sugars107 g
Total Fat6 g
Saturated Fat0.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium34 mg
Potassium2264 mg
Calcium164 mg
Iron4.5 mg
Magnesium149 mg
Phosphorus331 mg
Zinc2.6 mg
Copper1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C177 mg
Vitamin A87 mcg
Vitamin E1.9 mg
Vitamin K37 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate427 mcg
Choline80 mg
Caffeine0 mg
Water796 g
As published
This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 30. The excerpt below is the record exactly as published.
MACEDOINE OF FRUIT, 1 quart wine jelly. Decoration. — Pistachios. Fruit Mixture. 1 orange. 1 banana. 1 dozen black grapes. 1 „ green grapes. 1 dozen cherries. 1 ,, pistachios. 6 French plums
Cook this with the app: pantry check, scaling, and the assistant.