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Orange and Banana Salad
From Cookery for every household, 1914
Serves 2
Other kinds of nuts, finely chopped, may be used instead of the cocoanut.
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
335Calories
5 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories335 kcal
Protein4.5 g
Carbohydrates85 g
Fiber11 g
Sugars60 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2.3 mg
Potassium1133 mg
Calcium118 mg
Iron0.7 mg
Magnesium76 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A35 mcg
Vitamin E0.7 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate117 mcg
Choline40 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 749. The excerpt below is the record exactly as published.
Orange and Banana Salad 3 oranges. 3 bananas. 2 table-sps. desiccated cocoanut. 1 tea -cupful loaf sugar. 1 tea-cupful water
Cook this with the app: pantry check, scaling, and the assistant.