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Mattie's Fruit Salad
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
810Calories
20 gProtein
124 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories810 kcal
Protein20 g
Carbohydrates124 g
Fiber0.1 g
Sugars90 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol131 mg
Sodium722 mg
Potassium383 mg
Calcium127 mg
Iron2.8 mg
Magnesium31 mg
Phosphorus251 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C3 mg
Vitamin A220 mcg
Vitamin E0.9 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Folate14 mcg
Choline20 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 78. The excerpt below is the record exactly as published.
Mattie's Fruit Salad 2 cupfuls marshmallows 2 tablespoonfuls sugar 1 cup walnut meats % teaspoonful salt 1 cupful whipped cream 1 tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.