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Truit Salad
From Kentucky receipt book, 1903
Serves 7
Presented as published in 1903. 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
680Calories
16 gProtein
43 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein16 g
Carbohydrates43 g
Fiber7.3 g
Sugars9.1 g
Total Fat50 g
Saturated Fat4.4 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat35 g
Cholesterol0 mg
Sodium317 mg
Potassium551 mg
Calcium175 mg
Iron11 mg
Magnesium124 mg
Phosphorus292 mg
Zinc2.2 mg
Copper1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A6.7 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate60 mcg
Choline13 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 112. The excerpt below is the record exactly as published.
Truit Salad. Take 1 box of gelatine and soak in 1 pint of cold water 20 min- utes. Add 1 quart of boiling water ; slice 2 oranges and 2 bananas, adding sugar to taste. Chop 1 quart of English walnuts
Cook this with the app: pantry check, scaling, and the assistant.