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Cucumber and Pineapple Salad
From Delta Gamma cook book, 1922
Serves 2
Recipe by Mary Moody Curran (Xi).
Presented as published in 1922. 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
520Calories
18 gProtein
113 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein18 g
Carbohydrates113 g
Fiber3.7 g
Sugars61 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1471 mg
Potassium796 mg
Calcium141 mg
Iron9.5 mg
Magnesium66 mg
Phosphorus156 mg
Zinc0.8 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K24 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.7 mg
Folate86 mcg
Choline15 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 26. The excerpt below is the record exactly as published.
Cucumber and Pineapple Salad 1 envelope gelatine (Knox) Yi cup sugar yi cup cold water 3^ cup nuts 1 teaspoon salt juice of 1 lemon 1 cup boiling water 1 cup canned pineapple, cut in pieces 1 cucumber, cut in 34 iiich cubes
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