vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Pineapple and Marshmallow Salad
From Delta Gamma cook book, 1922
Serves 2
Recipe by Florence Thorpe (Lambda).
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
795Calories
5 gProtein
101 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein4.5 g
Carbohydrates101 g
Fiber0.3 g
Sugars69 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium294 mg
Potassium133 mg
Calcium78 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus77 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.4 mcg
Choline0.8 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 2 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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