Marshmallow Pineapple Salad

Name: Marshmallow Pineapple Salad
Ingredients: 1 lb. Marshmallows; % lb. nuts (10c pkg.); 1 can pineapple cut in cubes; 1/2 tsp. salt; 1/2 tsp. dry mustard; 1 tablespoon sugar; 1/2 tablespoon butter; 1 egg; 2 1/2 tsps. vinegar; 1/2 cup cream

From The Gertrude Bobbitt Circle cook book, 1948

Serve on lettuce as salad or in dish as dessert.

Presented as published in 1948. 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

2763Calories

41 gProtein

551 gCarbs

58 gFat

Full nutrition (34 nutrients)

Calories2763 kcal

Protein41 g

Carbohydrates551 g

Fiber0.6 g

Sugars274 g

Total Fat58 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol322 mg

Sodium1655 mg

Potassium2482 mg

Calcium165 mg

Iron5.7 mg

Magnesium148 mg

Phosphorus827 mg

Zinc2.7 mg

Copper1.7 mg

Manganese0.6 mg

Vitamin D1 mcg

Vitamin C67 mg

Vitamin A205 mcg

Vitamin E0.6 mg

Vitamin K3 mcg

Vitamin B61.6 mg

Vitamin B120.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)27 mg

Folate271 mcg

Choline149 mg

Caffeine0 mg

Water222 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 64. The excerpt below is the record exactly as published.

MARSHMALLOW, PINEAPPLE SALAD 1 lb. Marshmallows % lb. nuts (10c pkg.) 1 can pineapple cut in cubes Mix with following dressing: y2 tsp. salt, y2 tsp. dry mustard, 1 tablespoon sugar, V2 tablespoon but-ter, 1 egg, 2a/2 tsps. vinegar

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