vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Salad in Pineapple
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
665Calories
3 gProtein
33 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories665 kcal
Protein2.6 g
Carbohydrates33 g
Fiber3.1 g
Sugars24 g
Total Fat59 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat35 g
Omega-34.2 g
Cholesterol33 mg
Sodium506 mg
Potassium434 mg
Calcium69 mg
Iron0.8 mg
Magnesium29 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C127 mg
Vitamin A15 mcg
Vitamin E2.6 mg
Vitamin K129 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline31 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
FRUIT SALAD IN PINEAPPLE. Pineapple, 1. Apple, 1. Orange, 1. Cream mayonnaise, 2-3 cup. Strawberries, 12.
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