vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange and Banana Salad
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
511Calories
7 gProtein
130 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein7 g
Carbohydrates130 g
Fiber18 g
Sugars98 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2.1 mg
Potassium1622 mg
Calcium225 mg
Iron1 mg
Magnesium103 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C303 mg
Vitamin A65 mcg
Vitamin E1.2 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.7 mg
Folate198 mcg
Choline63 mg
Caffeine0 mg
Water604 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 366. The excerpt below is the record exactly as published.
six. oranges, cutting lengthwise, and add to them three bananas, peeled, and cut in thin slices. Sprinkle with four table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.