Plain Fruit Salad

Name: Plain Fruit Salad
Ingredients: Apples; oranges; bananas; grapefruit; mixed with nuts; celery; raisins; served with French dressing or boiled dressing

From The Abingdon war-food book, 1918

Can be made with any combination of fruits.

Presented as published in 1918. 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

284Calories

4 gProtein

73 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories284 kcal

Protein3.7 g

Carbohydrates73 g

Fiber9.8 g

Sugars50 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium40 mg

Potassium1023 mg

Calcium106 mg

Iron0.6 mg

Magnesium62 mg

Phosphorus80 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C113 mg

Vitamin A27 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate78 mcg

Choline33 mg

Caffeine0 mg

Water440 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.

Plain Fruit Salad Apples, oranges, bananas, grapefruit, either in combination or alone, mixed with nuts, celery and raisins, and served with French dressing or boiled dressing

Cook this with the app: pantry check, scaling, and the assistant.