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Pineapple and Marshmallow Salad

Name: Pineapple and Marshmallow Salad
Yield: 6 servings
Ingredients: one can (large size) of sliced pineapple; one-half pound marshmallows; one cup whipped sour cream; two tablespoons salad dressing; one-half cup sweet whipped cream; blanched almonds cut up

From Delta Gamma cook book, 1922

Serves 6

Presented as published in 1922. 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

403Calories

7 gProtein

39 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein6.6 g

Carbohydrates39 g

Fiber3.1 g

Sugars24 g

Total Fat26 g

Saturated Fat9 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol40 mg

Sodium98 mg

Potassium219 mg

Calcium90 mg

Iron1 mg

Magnesium68 mg

Phosphorus140 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0.1 mcg

Vitamin E6.1 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate12 mcg

Choline13 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 27. The excerpt below is the record exactly as published.

Pineapple and Marshmallow Salad Drain and cut up one can (large size) of shced pineapple. Add one- half pound marshmallows cut in quarters. Let stand six hours with one cup whipped sour cream and two tablespoons salad dressing mixed. When ready to serve add blanched ahnonds cut up, and mix with one-half cup sweet whipped cream

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