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Salpicon of Fruits
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
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
538Calories
2 gProtein
137 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein1.9 g
Carbohydrates137 g
Fiber3.8 g
Sugars64 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium46 mg
Potassium1326 mg
Calcium247 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus172 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C487 mg
Vitamin A3.8 mcg
Vitamin E0.8 mg
Vitamin K1.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate98 mcg
Choline17 mg
Caffeine0 mg
Water286 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 108. The excerpt below is the record exactly as published.
SALPICON OF FRUITS. Mrs. F. Foster. Mix together lightly an equal portion of orange pu'ip, bananas cut into one-half inch dice, and grapes cut in two, the seeds removed. Add sugar, if neces- sary, and a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.