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Pimento and Pineapple Salad
From The new Annie Dennis cook book, 1905
Serves 6
Presented as published in 1905. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.8 g
Carbohydrates4.7 g
Fiber0.2 g
Sugars0.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium17 mg
Potassium155 mg
Calcium16 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A5.8 mcg
Vitamin E0 mg
Vitamin K21 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.8 mcg
Choline0.7 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Pimento and Pineapple Salad One can of pimentoes, two cans of sliced pineapple, one head of lettuce
Cook this with the app: pantry check, scaling, and the assistant.