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Pineapple and Celery Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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
70Calories
1 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.1 g
Carbohydrates18 g
Fiber2.3 g
Sugars12 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium32 mg
Potassium273 mg
Calcium31 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C95 mg
Vitamin A54 mcg
Vitamin E0.5 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate35 mcg
Choline8 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 71. The excerpt below is the record exactly as published.
2c shredded pineapple, 1 c. celery, 1 pimento or sweet red pepper
Cook this with the app: pantry check, scaling, and the assistant.