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Cabbage and Pineapple Salad
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
568Calories
11 gProtein
135 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories568 kcal
Protein11 g
Carbohydrates135 g
Fiber9.1 g
Sugars60 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium125 mg
Potassium1392 mg
Calcium172 mg
Iron3.1 mg
Magnesium90 mg
Phosphorus219 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A49 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.4 mg
Folate250 mcg
Choline8.3 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 76. The excerpt below is the record exactly as published.
Cabbage and Pineapple Salad 4 cupfuls shredded cabbage 2 cupfuls marshmallows 2 cupfuls sliced pineapple 1 cupful of nuts
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