vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pineapple and Nut Salad
From Atlanta women's club cook book, 1921
Serves 3
Contributed by Mrs. F. J. Massenburg.
Presented as published in 1921. 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
648Calories
3 gProtein
29 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein3.1 g
Carbohydrates29 g
Fiber5.8 g
Sugars23 g
Total Fat59 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat35 g
Omega-34.2 g
Cholesterol33 mg
Sodium517 mg
Potassium504 mg
Calcium112 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C128 mg
Vitamin A39 mcg
Vitamin E3 mg
Vitamin K127 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate76 mcg
Choline47 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 109. The excerpt below is the record exactly as published.
1/2 cup celery. 1 cup mayonnaise. 11/2 cups chopped nut meats. Place slice of pineapple on lettuce leaf. Lay in center celery cut in two (2) inch lengths filled with chopped nut meats which have been rolled in mayonnaise. Place four sections of oranges symmetrically on pineapple leaving the celery in center. Upon each serving place one tbls. of mayonnaise
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