Macedoine of Fruit
From New Delineator recipes., 1929
A berry or piece of pineapple placed on the cream gives color to the dish.
Presented as published in 1929. 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
790Calories
4 gProtein
205 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories790 kcal
Protein3.5 g
Carbohydrates205 g
Fiber17 g
Sugars163 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium7.1 mg
Potassium874 mg
Calcium79 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus99 mg
Zinc0.9 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C101 mg
Vitamin A8.3 mcg
Vitamin E0.6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate55 mcg
Choline31 mg
Caffeine0 mg
Water609 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 67. The excerpt below is the record exactly as published.
MACEDOINE OF FRUIT 3 peaches ^ cup diced watermelon 3 pears i cup raspberries Yi cup diced pineapple Yz cup sugar
Cook this with the app: pantry check, scaling, and the assistant.