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Pineapple and Cucumber Salad
From Boston Cooking-School cook book, 1896
Serves 6
One-fourth cup chopped celery and 14 cup chopped nuts may be used in place of cucumber.
Presented as published in 1896. 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
111Calories
2 gProtein
25 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein2.3 g
Carbohydrates25 g
Fiber0.2 g
Sugars19 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1659 mg
Potassium204 mg
Calcium29 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.5 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline1.7 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.
PINEAPPLE AND CUCUMBER SALAD 4 cup cucumber, pared, chopped, and drained ¥ cup crushed pineapple, drained 114 tablespoons granulated gelatine, soaked in 14 cup cold water and dis- solved in Y4 cup boiling water 4 cup sugar V4 cup vinegar % cup pineapple juice 1 tablespoon tarragon vinegar 1 tablespoon lemon juice Few grains salt Lettuce
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