Cabbage, Pineapple and Pimento Salad

Name: Cabbage, Pineapple and Pimento Salad
Ingredients: 6 pounds cabbage; 2 No. 242 cans crushed pineapple; 2 7-ounce cans chopped pimento

From Quaker recipes, 1954

Presented as published in 1954. 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

855Calories

26 gProtein

174 gCarbs

6 gFat

Full nutrition (17 nutrients)

Calories855 kcal

Protein26 g

Carbohydrates174 g

Total Fat6.2 g

Sodium438 mg

Potassium5634 mg

Calcium1138 mg

Iron1.8 mg

Magnesium378 mg

Phosphorus732 mg

Zinc5.7 mg

Copper0 mg

Manganese6.7 mg

Vitamin C1097 mg

Vitamin K1617 mcg

Vitamin B63.8 mg

Water2501 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 62. The excerpt below is the record exactly as published.

CABBAGE, PINEAPPLE AND PIMENTO SALAD 6 pounds cabbage 2 No. 242 cans crushed pine- apple Shred cabbage. Drain pineapple and mix all ingredients thoroughly. Serve with French Dressing. 2 7-ounce cans chopped pimento

Cook this with the app: pantry check, scaling, and the assistant.