vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Moquin Fruit Salad
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
519Calories
9 gProtein
41 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories519 kcal
Protein9 g
Carbohydrates41 g
Fiber2.9 g
Sugars23 g
Total Fat36 g
Saturated Fat16 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.9 g
Cholesterol76 mg
Sodium374 mg
Potassium706 mg
Calcium162 mg
Iron0.8 mg
Magnesium48 mg
Phosphorus203 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A51 mcg
Vitamin E0.9 mg
Vitamin K44 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate20 mcg
Choline12 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 214. The excerpt below is the record exactly as published.
MOQUIN FRUIT SALAD 1 cup white grapes, peeled and seeded 14 cup chopped pecan or Canned pimiento pistachio nut meats 114 cups tangerine or orange sections Lettuce, watercress YY pound cream cheese French Dressing *
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