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Panama Fruit Salad

Name: Panama Fruit Salad
Yield: 1 servings
Ingredients: Place a slice of pineapple; Arrange alternate sections of grapefruit; and orange like a dome on pineapple.; Top with cherry cut like flower; and leaves cut from green pepper.; Serve with French Dressing * or; Cream Mayonnaise (p. 491) or other desired dressing.

From Boston Cooking-School cook book, 1896

Serves 1

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

445Calories

2 gProtein

30 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories445 kcal

Protein2.4 g

Carbohydrates30 g

Fiber4.4 g

Sugars21 g

Total Fat37 g

Saturated Fat6.1 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat20 g

Omega-31.3 g

Cholesterol11 mg

Sodium340 mg

Potassium422 mg

Calcium90 mg

Iron0.8 mg

Magnesium28 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C145 mg

Vitamin A12 mcg

Vitamin E2.9 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate57 mcg

Choline12 mg

Caffeine0 mg

Water237 g

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.

PANAMA FRUIT SALAD Place a slice of pineapple on lettuce. Arrange alternate sections of grapefruit and orange like a dome on pineapple. Top with cherry cut like flower and leaves cut from green pepper. Serve with French Dressing * or Cream Mayonnaise (p. 491) or other desired dressing.

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