vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Tropical Fruit Salad
From The Cook County cook book, 1912
Serves 8
A delightful tropical fruit salad.
Presented as published in 1912. 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
113Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein3.8 g
Carbohydrates26 g
Fiber2.4 g
Sugars19 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium242 mg
Calcium20 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline6.8 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 317. The excerpt below is the record exactly as published.
TROPICAL FRUIT SALAD.— Peel and slice 6 large oranges; peel and split 6 large bananas into pieces ^ inch thick. Pare and slice 12 peaches and cut into halves and remove the seeds frora 2 lbs. of large Malaga grapes. Mix all these fruits together and sprinkle with powdered sugar to taste. Set on the ice until thor- oughly chilled. Just before serving beat the whites of 4 eggs, 462 CHEESE, MACARONI, NUTS & RICE, ETC. stiff, with Yz cup of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.