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Pineapple and Cheese Salad
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
204Calories
9 gProtein
5 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein9.1 g
Carbohydrates5.4 g
Fiber0.4 g
Sugars3 g
Total Fat16 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium648 mg
Potassium84 mg
Calcium266 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus168 mg
Zinc1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A111 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline1.7 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 116. The excerpt below is the record exactly as published.
PINEAPPLE AND CHEESE SALAD— Cut up slices of DEL MONTE Canned Sliced Pineapple on lettuce, allowing one slice for each person. Make French dressing and add 2 tablespoons of Roquefort, cream cheese, or grated dairy cheese
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