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Nut and Fruit Salad
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
920Calories
26 gProtein
102 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories920 kcal
Protein26 g
Carbohydrates102 g
Fiber23 g
Sugars71 g
Total Fat54 g
Saturated Fat4.1 g
Monounsaturated Fat34 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol0 mg
Sodium3.8 mg
Potassium1628 mg
Calcium381 mg
Iron5.3 mg
Magnesium355 mg
Phosphorus582 mg
Zinc3.8 mg
Copper1.4 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A15 mcg
Vitamin E28 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.5 mg
Folate101 mcg
Choline75 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 42. The excerpt below is the record exactly as published.
NUT AND FRUIT SALAD Pineapple, canned, diced, 1 cup. Nuts, chopped, 1^/^ cups. Oranges, diced, 1 cup. Dates, diced, 1 cup
Cook this with the app: pantry check, scaling, and the assistant.