Cucumber and Pineapple Salad

Name: Cucumber and Pineapple Salad
Ingredients: Cut 1 large can of pineapple in little dice; 2 cucumbers; one-half box of Knox's gelatine

From The Federation cook book, 1910

Recipe attributed to Miss FLORENCE P. WEIMER.

Presented as published in 1910. 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

64Calories

3 gProtein

12 gCarbs

1 gFat

Full nutrition (15 nutrients)

Calories64 kcal

Protein2.5 g

Carbohydrates12 g

Total Fat0.7 g

Sodium6.1 mg

Potassium680 mg

Calcium65 mg

Iron0 mg

Magnesium40 mg

Phosphorus93 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin K96 mcg

Water384 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.

Cucumber and Pineapple Salad Cut 1 large can of pineapple in little dice and 2 cucum- bers. Take the juice of pineapple and one-half box of Knox's gelatine

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