vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pineapple and Cottage 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
232Calories
25 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein25 g
Carbohydrates20 g
Fiber0.4 g
Sugars12 g
Total Fat5.3 g
Saturated Fat2.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol26 mg
Sodium708 mg
Potassium388 mg
Calcium232 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus353 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A158 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate37 mcg
Choline1.7 mg
Caffeine0 mg
Water205 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 COTTAGE CHEESE SALAD— Arrange whole slices of DEL MONTE Canned Sliced Pineapple on lettuce leaves. Fill the centers of the slices with cottage cheese, sprinkle with nuts
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