vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
White Fruit Salad
From Delicacies, 1929
Serves 4
Fruits may be molded in gelatin.
Presented as published in 1929. 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
575Calories
16 gProtein
98 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein16 g
Carbohydrates98 g
Fiber9.3 g
Sugars63 g
Total Fat17 g
Saturated Fat1.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol0 mg
Sodium91 mg
Potassium800 mg
Calcium196 mg
Iron2.7 mg
Magnesium123 mg
Phosphorus214 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A14 mcg
Vitamin E8.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate147 mcg
Choline17 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 9. The excerpt below is the record exactly as published.
White Fruit Salad 1 quart shredded cabbage (very fine) (let stand in cold water for one hour) 1 heaping cup blanched almonds, cut in quarters 1 large can pineapple, drained and cut up 10c marshmallows, cut in quarters Dressing — 4 egg whites, beaten very 1 scant tablespoon flour light Juice 3 lemons Yi cup sugar 4 tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.