Plain Fruit Salad

Name: Plain Fruit Salad
Ingredients: one Cup of sugar; one cup grapefruit pulp; two cups pineapple cut in cubes; two cups orange pulp; one pint bottle Marischino cherries; half a cup. English walnut meats; half a cup of lemon juice

From The Raleigh cook book, 1907

A refreshing fruit salad.

Presented as published in 1907. 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

2744Calories

18 gProtein

679 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories2744 kcal

Protein18 g

Carbohydrates679 g

Fiber21 g

Sugars470 g

Total Fat7.6 g

Saturated Fat1.3 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol42 mg

Sodium194 mg

Potassium3360 mg

Calcium1024 mg

Iron7.2 mg

Magnesium104 mg

Phosphorus624 mg

Zinc4.1 mg

Copper1.4 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C1635 mg

Vitamin A22 mcg

Vitamin E2.3 mg

Vitamin K10 mcg

Vitamin B61 mg

Vitamin B124.2 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7 mg

Folate283 mcg

Choline48 mg

Caffeine0 mg

Water1088 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

Plain Fruit Salad—Fo prepare. 2 plain fruit salad take one Cup of sugar, -one cup grapefruit pulp, two cups pineapple cut in cubes, two cups orange pulp, one pint bottle Marischino cherries, half a cup. English walnut meats and half a cup of lemon juice

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