Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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 cup apples
- one cup oranges
- one cup bananas
- one cup white grapes stoned
- one cup pineapple
- one cup english walnuts broken
- one-half teaspoon mustard
- one-half cup vin- egar
- five tablespoons melted butter
- one pint of whipped cream
- four eggs
- one tea- spoon salt
Directions
One cup apples, one cup oranges, one cup bananas, one cup white grapes stoned and skinned, one cup pineapple, one cup English walnuts broken. Cut fruit in generous pieces, serve on head lettuce with the following:
Salad Dressing. — Yolks of four eggs, one tea- spoon salt, one-half teaspoon mustard, one-half cup vin- egar, five tablespoons melted butter. Stir well together and cook in double boiler, stirring until it begins to thicken. When ready to serve add one pint of whipped cream. Mrs. Franklyn Hobbs.