Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Seed | 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
- 1 cup eng- lish walnuts
- 3 oranges
- 3 bananas
- 1 large apple
- half removing the seeds
Directions
Take fine, clean bunches of ripe currants, dip in frothed white of egg mixe^' with a little cold water: drain and roll in I'ulverized sugar. Dip several times, and lay on paper to dry. They make a pretty garnish for jellied desserts.
FRUITS. 263
FKUIT SALAD. XO. 1.
Mrs. John E. Jones.
Cut small 3 oranges, 3 bananas, 1 large apple and 1 cup Eng- lish walnuts. Put a layer of oranges at tho bottom of a glass dish, cover with sugar, then bananas and sugar, next apple and sugar, and lastl}' the nuts. Let stand from } to I hour in a cold place before serving.
FRUIT SALAD, NO. '2.
Prepare a pineapple for the table, cutting the slices small : slice oranges in small pieces, removing the seeds ; sprinkle each separately with sugar and let stand; cut Malaga grapes in half removing the seeds ; and lastly, slice several bananas fine, sprink- ling with sugar and lemon juice. Let all infuse in their liquors awhile ; then mix together, and pour over them a wine dressing. If wine is not used, take more lemon and sugar. Serve in glasses with a Maraschino cherry on top.
Grape fruit is good with the above fruits, and its juice is very useful where wine is not employed.