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Pineapple and Orange Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
238Calories
7 gProtein
29 gCarbs
12 gFat
Full nutrition (32 nutrients)
Calories238 kcal
Protein6.8 g
Carbohydrates29 g
Fiber5.7 g
Sugars15 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.8 mg
Potassium536 mg
Calcium107 mg
Iron1.1 mg
Magnesium47 mg
Phosphorus166 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate61 mcg
Choline15 mg
Water156 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
PINEAPPLE AND ORANGE SALAD. Cut pineapple and oranges into small pieces. Add a few nut meats.
Cook this with the app: pantry check, scaling, and the assistant.