Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-fourth cup of sugar
- one cup of diced pineapple
- one pint of raspberries
- a cup of water
- one egg till thick
- four table- spoons of thick
- one banana sliced
- four fresh apricots
Directions
Make a dressing by boiling a cup of water and one-fourth cup of sugar for five minutes; then put away to cool. Beat the yolk of one egg till thick and creamy ; add to it four table- spoons of thick, sweet cream, and when mixed add the syrup and the juice from the fruit which you have prepared for the salad.
Use one banana sliced, one cup of diced pineapple, four fresh apricots and one pint of raspberries. Arrange the fruit in a pyramid form and pour the dressing over it, being care- ful that it is equally distributed. Arrange it in a glass dish and garnish with grape leaves underneath.