Orange and Pineapple Salad
From Healthful cookery, 1904
Presented as published in 1904. 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
333Calories
3 gProtein
85 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories333 kcal
Protein3.4 g
Carbohydrates85 g
Fiber8.6 g
Sugars75 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium27 mg
Potassium686 mg
Calcium144 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C252 mg
Vitamin A42 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate108 mcg
Choline30 mg
Caffeine0 mg
Water528 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 59. The excerpt below is the record exactly as published.
Orange and Pineapple Salad. — Take two oranges, peeled and sliced very thin, one pineapple, peeled and sliced (canned pineapple well drained may be used). Put the orange and pineapple in al- ternate layers. Pour over it a fruit sauce made as follows: One cup of currant juice, with which cook one teaspoonful of corn-starch mixed with one 170 Healthful Cookery tablespoonful of sugar
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