vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cabbage and Pineapple Salad
From Delicacies, 1929
Serves 4
Recipe by Mrs. Paul Valle.
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
47Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories47 kcal
Protein0.2 g
Carbohydrates1.1 g
Fiber0.2 g
Sugars0.7 g
Total Fat4.7 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium41 mg
Potassium22 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus3.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A1.5 mcg
Vitamin E0.2 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.6 mcg
Choline2.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 12. The excerpt below is the record exactly as published.
Cabbage and Pineapple Salad Yi head of medium sized but very solid cabbage 1 small can shredded pineapple. mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.