vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Mixed Fruit Salad, Summer (Salade de Fruits)
From Cookery for every household, 1914
Serves 3
Whipped cream and wafer or finger biscuits may be served separately.
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
539Calories
3 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein2.7 g
Carbohydrates116 g
Fiber3.7 g
Sugars94 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.3 mg
Potassium728 mg
Calcium49 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A3.1 mcg
Vitamin E0.1 mg
Vitamin K4.8 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate20 mcg
Choline15 mg
Caffeine0 mg
Alcohol2.8 g
Water336 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 748. The excerpt below is the record exactly as published.
Mixed Fruit Salad, Summer (Salade de Fruits) 1 cupful strawberries. 1 cupful raspberries. 2 bananas. 1 cupful red or white currants. 1 table-sp. shred pis- tachio nuts or 1 table- sp. cocoanut. Dressing. J lb. loaf sugar. 1 gill water. 1 glass claret or Bur- gundy. 1 dessert -sp. brandy
Cook this with the app: pantry check, scaling, and the assistant.