vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Pineapple, Banana, and Nut Salad
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
725Calories
18 gProtein
89 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein18 g
Carbohydrates89 g
Fiber17 g
Sugars47 g
Total Fat39 g
Saturated Fat3.4 g
Monounsaturated Fat23 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol0 mg
Sodium279 mg
Potassium1506 mg
Calcium220 mg
Iron3.6 mg
Magnesium271 mg
Phosphorus406 mg
Zinc2.7 mg
Copper1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A11 mcg
Vitamin E19 mg
Vitamin K2 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)4.7 mg
Folate100 mcg
Choline67 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 152. The excerpt below is the record exactly as published.
Pineapple, Banana, and Nut Salad Cut 2 bananas into slices, add ^ c pineapple cubes and ^ c chopped nuts. Toss together with 2 forks, cover with APEIL MENUS 275 salad dressing (j^ t mustard, ^4 t salt, 13^ t sugar, }i c vinegar, yolks of 3 eggs,
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