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Mock Pineapple Salad
From The national course in home economics, 1917
Serves 4
To be eaten as a dessert.
Presented as published in 1917. 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
163Calories
1 gProtein
43 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein1.4 g
Carbohydrates43 g
Fiber4.6 g
Sugars35 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium351 mg
Calcium47 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline15 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 336. The excerpt below is the record exactly as published.
MOCK PINEAPPLE SALAD. Peel four sound apples of medium size and mild flavor; with an apple corer remove the cores and cut them into thin slices crosswise. Peel two fine oranges and remove the thick outside white pulp, slice them rather thicker than the apple, and, like them, crosswise, removing the seeds. Lay a slice of orange upon a slice of apple. Save the orange juice for the syrup. Place the slices in a circle in a glass dish. Pour the juice you have collected over the fruit. Sift white sugar thickly over it, also the juice of a lemon
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