Pineapple-and Tomato Salad

Name: Pineapple-and Tomato Salad
Ingredients: Shred the pineapple; Put Mayonnaise dressing on top; Peel tomatoes, hollow out centers; serve on lettuce leaves

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1824Calories

4 gProtein

42 gCarbs

187 gFat

Full nutrition (33 nutrients)

Calories1824 kcal

Protein3.9 g

Carbohydrates42 g

Fiber4.6 g

Sugars26 g

Total Fat187 g

Saturated Fat26 g

Monounsaturated Fat43 g

Polyunsaturated Fat109 g

Cholesterol0 mg

Sodium1211 mg

Potassium875 mg

Calcium90 mg

Iron1.6 mg

Magnesium57 mg

Phosphorus150 mg

Zinc1.2 mg

Copper0.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C124 mg

Vitamin A57 mcg

Vitamin E29 mg

Vitamin K116 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate58 mcg

Choline22 mg

Caffeine0 mg

Water573 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 13. The excerpt below is the record exactly as published.

INE APPLE-AND «LOMATO SALAD. Shred the pineapple and let it stand in French dressing for some time. Peel tomatoes, hollow out centers and stuff with the pineapple. Put Mlayonnaise dressing on top and serve on lettuce leaves

Cook this with the app: pantry check, scaling, and the assistant.