Valentine Fruit Salad

Name: Valentine Fruit Salad
Ingredients: Blend two packages of Philadelphia cream cheese.; with 1/2 cup Miracle Whip salad dressing.; Add 1/4 cup nut meats.; 1 cup drained canned cherries.; 1/2 cup chunk pineapple.; 1/2 cup chopped celery.; Soften 1 1/2 Tbsp. gelatin in 1/4 cup cold water.

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. 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

696Calories

24 gProtein

58 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories696 kcal

Protein24 g

Carbohydrates58 g

Fiber5.6 g

Sugars31 g

Total Fat41 g

Saturated Fat2.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1565 mg

Potassium1014 mg

Calcium150 mg

Iron2.5 mg

Magnesium95 mg

Phosphorus331 mg

Zinc1.5 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate3.7 mcg

Choline4.7 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 4. The excerpt below is the record exactly as published.

VALENTINE FRUIT SALAD Avis Perisho Blend two packages of Philadelphia cream cheese with 1/2 cup Miracle Whip salad dressing. Add 1/4 cup nut meats, 1 cup drained canned cherries, 1/2 cup chunk pineapple, 1/2 cup chopped celery. Soften 1 1/2 Tbsp. gelatin in 1/4 cup cold water

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